{"id":479,"date":"2014-09-29T22:38:46","date_gmt":"2014-09-29T21:38:46","guid":{"rendered":"http:\/\/www.thecherryplumkitchen.com\/?p=479"},"modified":"2014-09-30T04:57:21","modified_gmt":"2014-09-30T03:57:21","slug":"blackberry-and-apple-steamed-pudding","status":"publish","type":"post","link":"https:\/\/www.thecherryplumkitchen.com\/?p=479","title":{"rendered":"Blackberry and Apple Steamed Pudding"},"content":{"rendered":"
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As opposed to a ‘suet’ pudding. \u00a0This is a three egg ‘sponge’ mix, steamed. \u00a0It’s perfectly possible to bake it, but you do end up with more ‘cake’ than ‘pudding’.<\/p>\n

\"blackberry<\/a><\/p>\n

Yes, I would prefer not to have to bother with pleated foil and I have never quite mastered the art of tying a neat knot round my pudding basin – but not cutting corners when it comes to making ‘sweet things’ is my foodie philosophy. \u00a0You don’t need<\/em> to eat this. \u00a0It’s a treat – and I want my pudding light and fluffy. \u00a0I wouldn’t want you to imagine I don’t greatly wish this counted as one of my five a day, but it doesn’t and I’m at that age when middle-age-spread is a fearful reality. \u00a0So fluffy \u2026! \u00a0And so worth the calories.<\/p>\n

\"Blackberry<\/a><\/p>\n

It all begins with the last of my foraged blackberries, perfectly timed to be picked before the devil starts spitting on them<\/a>. \u00a0(I’m trying to be ‘cup’ friendly, but it’s not easy. \u00a080g of blackberries is a straightforward two-third’s cup, but just wait until I get to the apple \u2026!)<\/em><\/p>\n

\"blackberry<\/a><\/p>\n

If I’m making ‘bramble jelly’ I don’t bother with this bit as all the nasties will be caught by the jelly bag, but when I’m going to use the whole berry I pop them straight into salted water. They are not a fruit which will wait around for you. \u00a0A little soak in brine brings all the grubs to the top, if there are any. \u00a0Just rinse a couple of times in clean water, then set on kitchen towel to drain thoroughly.<\/p>\n

\"Blackberry<\/a><\/p>\n

I use the same weight of apple (80g) as I do of the blackberries, but apples seem to take up more room. \u00a0Plus it will be depend on how small you cut them. \u00a0I like my apple to disintegrate to a sweet mush on the top of my pudding so I cut small and my apple was a ‘cheek’ of a large Bramley and was a heaped\u00a0\u00be cup. \u00a0Then stir in 2 tablespoons of light brown muscovado sugar.<\/p>\n

\"Blackberry<\/a><\/p>\n

Preparing a pudding basin is all about the butter. \u00a0In order for your pudding to slide out you need to be thorough. \u00a0Lots of melted butter all over your basin. \u00a0I melt and brush it on. \u00a0Fingers would be fine. \u00a0If you’re worried a small circle of greaseproof paper in the base will keep you calm.<\/p>\n

\"Blackberry<\/a><\/p>\n

And into the pudding basin you put 3 generous tablespoons of Bramble and Apple Jelly (Blackberry Jam is also lovely.) \u00a0<\/em>The fruit goes on top of that.<\/p>\n

\"blackberry<\/a><\/p>\n

To make the sponge mix, weigh the eggs in their shells and it’s the same weight in butter, caster sugar and self-raising flour – as per The Women’s Institute instructions. \u00a0I’d enjoy rebelling, but it’s a good idea as eggs do vary in size. \u00a0The butter needs to be at room temperature – not hard, not melted.<\/p>\n

\"Blackberry<\/a><\/p>\n

Cream the sugar and butter together. \u00a0That’s either a nice big bowl and a wooden spoon or the paddle attachment on your mixer. \u00a0You want pale and fluffy – and this takes longer than you think it will. \u00a0Actually, you can’t really overdo this part.<\/p>\n

\"blackberry<\/a><\/p>\n

Now add the eggs, one at a time, beating really well after each addition. \u00a0Scrape down the sides of the bowl and make absolutely sure it’s all mixed in. \u00a0Don’t worry too much if it looks a little ‘curdled’. \u00a0If you spot it happening, sprinkle a tablespoon of the measured flour over the top and your mixture will start to behave once more. \u00a0It’s caused by one\/or all of several things – adding the egg too fast, eggs not being at room temperature or not having creamed the butter and sugar sufficiently. \u00a0A curdled mixture isn’t the end of the world, but your pudding will be slightly ‘heavier’.<\/p>\n

\"Blackberry<\/a><\/p>\n

‘Gently fold’ in the sieved flour and cinnamon until there are no floury seams running through your cake mix. \u00a0Try and keep as much air in as possible. \u00a0Most recipes will tell you to use a large metal spoon, but I love my flexible white spatula. \u00a0You want to end up with a ‘dropping consistency’. \u00a0When you lift the mixture up and tap your spoon\/spatula on the side of the bowl it should drop off.<\/p>\n

\"Apply<\/a><\/p>\n

Then pop that on top of the blackberry and apple mix. \u00a0You will probably need to waste some.<\/p>\n

Steamed puddings are very traditional and most recipes were written for a 2 pint pudding basin. \u00a0If you have one, this will work perfectly. \u00a0(If anyone knows where you can get a 1.2 litre basin, do let me know!<\/em>) \u00a0I have to use a 1 litre one, as the UK is ‘almost’ metric and that’s all I can buy. \u00a0If you’re doing the same, you do need to leave a ‘rising’ margin at the top of the basin. \u00a0There’s enough mixture to fill to the brim – don’t do it.<\/p>\n

\"DSC_0245\"<\/a><\/p>\n

This is the only tricky bit, made easier by \u00a0the new-ish parchment lined foil<\/a>. \u00a0Either take a square of that – or a square of baking parchment and another of foil placed on top of each other. \u00a0Make a pleat across the centre to give space for the pudding to rise. \u00a0Butter the baking parchment and place it butter-side down on the pudding.<\/p>\n

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Now it’s the knotting ‘thing’. \u00a0It helps if there’s someone around with a spare finger. \u00a0This needs to be secure. \u00a0Trim off the excess – you don’t want any of the paper to be sitting in the water when you steam the pudding as this will encourage water up and into your pudding. \u00a0A ‘soggy pudding’ is as much a sin as a ‘soggy bottom’ .. (You might need to have watched The Great British Bake-Off for that.<\/em>) \u00a0Water – and, in fact, steam, getting into your pudding will spoil it.<\/p>\n

\"Blackberry<\/a><\/p>\n

If you have a steamer large enough to hold your pudding, use that. \u00a0Otherwise, it’s a saucepan and an upturned saucer placed in the bottom will stop your pudding sitting on the base of the pan. \u00a0Scrunched up foil does the same job.<\/p>\n

\"Blackberry<\/a><\/p>\n

Place the pudding into the saucepan – and fill up with water (I use boiling water from a kettle) until it reaches a little over half-way up the side of the basin. \u00a0Put it on the heat and once the water is boiling, reduce the heat and gently simmer the pudding – lid on – for 1\u00bd\u00a0hours. \u00a0Keep an eye on the water levels. \u00a0You may need to top up.<\/p>\n

Aga cooks<\/strong> – you won’t have to top up the water, but you will need to steam longer. \u00a0What I do is, bring the water to a boil\u00a0again\u00a0on the Boiling Plate, transfer to the Simmering Plate for 5 minutes and then move it into the Simmering Oven, lid on, for 3 hours. \u00a0It’s perfect, every time.<\/em><\/p>\n

\"Blackberry<\/a><\/p>\n

At the end of the ‘steaming’ you need to unwrap and check all is well. \u00a0If your pudding doesn’t feel ‘springy’, re-tie (you may swear if you feel it will help and there are no small children in the vicinity<\/em>) and continue steaming for another fifteen minutes before checking again.<\/p>\n

\"Blackberry<\/a><\/p>\n

This pudding doesn’t need to cool. \u00a0In fact, it shouldn’t. \u00a0Run a knife around the edge and just check there are no sticking points. \u00a0Place the plate you want to serve the pudding on, preferably with a slight lip, on top of the basin. \u00a0Deep breath. \u00a0With one oven-gloved hand on the hot bowl and the other on the plate, confidently turn it over.<\/p>\n

\"Blackberry<\/a><\/p>\n

The basin is hot. \u00a0A fork will give you a little leverage. \u00a0Lift the basin off.<\/p>\n

\"Blackberry<\/a><\/p>\n

One Blackberry and Apple Steamed Pudding. \u00a0I don’t know what it is about a ‘steamed pudding’ but they do seem to have more ‘pulling’ power than the most impressive cleavage. \u00a0Men melt.<\/p>\n

\"Blackberry<\/a><\/p>\n

Particularly if you serve it with some proper custard \u2026? \u00a0Eat.<\/p>\n

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Blackberry and Apple Steamed Pudding<\/strong> – Makes a 2 pint pudding<\/em><\/p>\n