Steamed pudding originates in Great Britain during the Middle Ages. Made with meat, the earliest version was called black pudding and resembled sausage. Unlike the American style of custard-like pudding, steamed pudding has a more solid consistency similar to cake. During the 1600s English puddings both savory or sweet were typically boiled in pudding bags. This method of boiling was the precursor to steamed puddings, which arrived in the late 1800s and used molds to hold and cook the pudding.
Recipe Servings: 3
Prep Time
15 minutes
Cook Time
2 hours
Total Time
2 hours 15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Cream together butter and powdered sugar in a large bowl until light and fluffy.
- Beat in eggs until combined.
- Add flour, beating until well mixed. The batter should be thick and creamy, not runny.
- Fold the zest and juice from one lemon into the batter.
- Grease a pudding mold or Pyrex bowl using nonstick cooking spray.
- Pour batter into the mold or bowl and cover it with a piece of parchment or waxed paper.
- Cover the mold or bowl with foil and crimp the edges tightly around the dish.
- Place a steamer, filled with the necessary water, over high heat and bring to a boil.
- Set the mold inside the steamer, put the lid on the steamer, and reduce the heat so the water is simmering.
- Steam for 1½–2 hours or until a skewer inserted in the center comes out clean. Make sure to add boiling water to the steamer as it cooks, if needed.
- Let pudding cool before unmolding it.
- Combine the corn flour with 3 tablespoons of water in a small glass.
- Combine the zest and juice of the remaining lemon with the sugar in a skillet set over medium heat.
- Pour the ¼ cup water into the skillet and boil for 2–3 minutes, stirring constantly. Add the corn flour mixture and continue to boil and stir for another 1–2 minutes or until a syrup forms.
- Remove the syrup from the heat and pour over the sponge pudding.
- Serve immediately or chilled.
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