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Steamed Suet Sponge Pudding
ingredients
Serves 4
150 g (5 oz) self-raising flour
pinch of salt
50 g (2 oz) caster sugar
50 g (2 oz) suet
1 egg
150 ml (¼ pt) milk
30 ml (2 tbsp) jam or golden
syrup
Optional:
add 1 tbsp of sultanas to dry
ingredients
Dish:1 litre (2 pt) pudding
basin
Individual Pineapple Upside Down Pudding
ingredients
Serves 2
15 ml (1 tbsp) golden syrup
2 pineapple slices, drained
2 glacé cherries
50 g (2 oz) margarine
50 g (2 oz) caster sugar
1 egg
50 g (2 oz) s
Christmas Puddings
ingredients
Serves 4
75 g (3 oz) self-raising flour
3 ml (½ tsp) baking powder
3 ml (½ tsp) mixed spice
25 g (1 oz) butter
1 egg
30 ml (2 tbsp) treacle
60 ml (2 fl. oz) stout
15 ml (1 tbsp) rum or brandy
200 g (7 oz) mincemeat
25 g (1 oz) apple, grated
75 g (3 oz) currants
25 g (1 oz) chopped nuts
Dish: 4 ramekins, base lined
1.
In a mixing bowl, sift together the flour and salt. Stir in the sugar
and suet.
2.
Make a well in the centre and add beaten egg and milk.
3.
Mix to a soft dropping consistency. Put the jam in the base of the
greased pudding basin and pour pudding mixture over.
4.
Cook on 1000 W for 4-5 minutes, until firm.
1.
Put ½ tbsp golden syrup in the base of each ramekin; arrange
pineapple slice and cherry on top of the syrup in the base.
2.
Cream together the margarine and sugar until light and fluffy. Beat
in the egg gradually.
3.
Fold in the flour and mix to a soft consistency with the milk.
4.
Spoon the mixture over the pineapple and cook on 1000 W for 3
minutes, or until cooked.
5.
Leave to cool slightly before turning upside down onto a serving
plate.
1.
Place all ingredients into a large mixing bowl and stir until
thoroughly mixed.
2.
Divide mixture equally between the ramekins.
3.
Place towards outer edge of the turntable and cook on 1000 W for
4-5 minutes, or until cooked.
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