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Steamed Currant Pudding

Categories: Christmas, Sweet
Type: Desserts and Baked Goods

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
Steamed Currant Pudding photo

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  1. 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.
  2. 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.
  3. 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.
  4. Transfer to a platter, remove the foil, and slice. Serve hot, with crème Anglaise.
  • prep 15 mins; cook 11/2-2 hrs

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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