Steamed Berry Pudding
As I write this it’s freezing cold and it’s the time for hot, comforting puddings. This delicious recipe can be made with all kinds of different fruit, but it’s especially good with berries.
For the filling
- 1 x 350g bag frozen blackberries
- 1 x 350g bag frozen raspberries
- 2 medium sized eating apples
- 50g caster sugar
- 1 rounded tsp mixed spice
- 30g butter
- 2 tsps. cornflour
- 2 tbsps juice from the berries
For the suet pastry
- 300g self-raising flour
- 140g shredded suet
- zest 1 lemon
- 75g caster sugar
1. Defrost the fruit and drain over a bowl. Keep the juice to add some to the filling (and I made little jellies with the rest).
2. Grease a heatproof 1 litre pudding basin. Either get a steamer ready over hot water or preheat oven to 180°C/160°C fan/gas 4. Cut 2 strips of baking parchment roughly 15cm wide and long enough to fit into the bowl and up the sides plus overhangs. Fold them over lengthways a couple of times to strengthen them they lay them in the basin, making a cross on the bottom of the dish.
3. Peel and core the apples then chop into small pieces. Add the berries, together with the butter, chopped, juice, cornflour, sugar and spice. Stir gently and set aside.
4. Sieve the flour into mixing bowl. Mix in suet, sugar and zest. Add a little water, mixing gently with a wooden spoon, then keep adding water until you have soft dough.
5. Using your hand, scoop the nearly mixed dough out onto a lightly floured surface and knead very lightly into a smooth ball. Pull off about a quarter of the dough, then roll out the remainder into a rough circle, approx 18cm across. Drop into the basin and press up the sides until you have a slight overhang. Tip the filling into the pastry case. Roll out the remaining pastry to make a lid, dampen the edges of the overhanging pastry in the bowl, then place the lid on top and press the edges together firmly to seal, cutting away excess as necessary. Tuck the edges down into the bowl if they are protruding.
6. Grease a square of parchment and lay it over a square of foil, then make a pleat in the centre. Put the foil/parchment on top of the pudding (foil side up), pressing and squeezing the foil round the edges to make a fitted lid. Tie string securely around the lid, making a handle with extra doubled-up string. Either place in the steamer or put in a deep roasting tin, and pour boiling water to 1-2cm below foil line. Cook for 2 hrs, topping up water level in the roasting tin if it gets too low. Unwrap, release the edges by gently lifting on the strips of parchment and invert onto a plate.
7. Serve with cream or my easy homemade custard (click here for recipe).