Steamed Apple Pudding

recipe by Naomi Sherman
CATEGORY:

Nutrition Facts

DIETARY REQUIREMENTS:
CALORIES
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protein
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carbs
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fat
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serves
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Introduction

This is my own recipe but I included it in my Edible Heirlooms cookbook as a tribute to my Dad’s dedication to mastering the art of the steamed apple pudding
.
I don’t know why our recently single Dad decided that he needed to perfect this dish
.
Was it a childhood favourite? Did he see it on a list of 100 dishes to cook before he died? Did he try it once and refuse to give in until it was perfect?
.
We’ll never know. We don’t talk about that dark time in history, the time where it felt like an endless procession of less-than-perfect steamed apple puddings were fed to us poor children (in reality, it was probably two) but it left a lasting impression on us all
.
The genesis of my book came from a book of handwritten family recipes that my sister made me for my 18th birthday
.
The entry for Dad’s Steamed Apple Pudding reads as follows:
“One bag of plaster of paris. Stewed apples. Mix together and serve with cream”
.
Sorry Dad, but it still makes me laugh

The recipe

Ingredients

125 grams unsalted butter
4 Tbsp golden syrup
2 cooking apples, peeled and cored
100 grams caster sugar
2 large free range eggs, beaten
200 grams self raising flour
Orange juice and zest, approx. one orange

Directions

Step 1
Butter the insides of a pudding basin lightly and line the bottom of it with a small circle of baking paper.
Step 2
Drizzle in the golden syrup. Thickly slice one of the apples and arrange in an even layer on top. Coarsely grate the remaining apple.
Step 3
Cream the butter and sugar together in a bowl until pale and creamy.
Step 4
Gradually beat in the beaten egg and the flour and mix until smooth.
Step 5
Stir in the grated apple, orange zest and orange juice.
Step 6
Spoon into the prepared pudding basin and level off the top.
Step 7
Cover with a piece of pleated baking paper and foil. Tie in place with a string or attached basin lid firmly.
Step 8
Boil your kettle.
Step 9
Place an inverted saucer in the bottom of a large pot and sit the pudding basin on top.
Step 10
Pour boiling water 2/3 of the way up the sides of the basin.
Step 11
Cover with a lid and simmer for 2 hours, until the pudding is well risen and a knife inserted in the centre comes out clean.
Step 12
Remove the foil and paper. Loosen the edge with a sharp knife. Invert onto a plate with a rim. Serve immediately with custard or ice cream.
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about naomi sherman

Foodie, wife, mum, fierce friend, bad gardener and stunning photo taker.

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