Steamed Currant Pudding
Top this warm dessert with crème Anglaise
Prep Time: prep 15 mins
Cooking Time: cook 11/2-2 hrs
Serves: makes 4-6 servings
- 1 2 / 3 cups all-purpose flour, plus more for shaping
- 1 1 / 2 tsp baking powder
- 4oz ( 115g) shredded cold suet, shortening, or butter
- 1 cup dried currants
- 1 / 2 cup fresh bread crumbs
- 1 / 2 cup sugar
- finely grated zest of 1 lemon
- 1 / 2 cup whole milk, plus more as needed
- hot crème Anglaise
- Sift the flour and baking powder together into a bowl. Stir in the suet, then the currants, bread crumbs, sugar, and lemon zest. Stir in the milk, adding more, if needed, to make a soft dough similar to biscuit dough.
- Turn the dough onto a lightly floured surface, and shape into a log about 6in (18cm) long. Lightly butter a 12in (30cm) sheet of aluminum foil. Place the log at one end of the foil, and roll it up. Twist the ends closed to make a packet that resembles a party favor.
- Place a steamer rack in a large saucepan and add enough water to clear the rack. Bring to a boil. Place the foil packet in the steamer. Cover and steam over medium-low heat for about 11/2 hours, until the pudding is cooked through.
- Transfer to a platter, remove the foil, and slice. Serve hot, with crème Anglaise.
- prep 15 mins; cook 11/2-2 hrs
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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