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Steamed Apple Pudding

recipe by Naomi Sherman

Nutrition Facts



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


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


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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