At this time of the year, Bert and I really enjoy eating steamed or baked puddings – part of our English heritage, I suppose. When we were kids we always had a dessert after dinner, be it a tin of fruit and some evaporated milk, a stodgy rice pudding or a hot steaming pudding. These little puddings are a bit more sophisticated than the old “spotted dick” of my childhood, but they are very delicious and heart-warming – just what you need for a chilly winter’s evening.
125 grams of butter
125 grams of caster sugar
125 grams of plain flour
1 teaspoon of baking powder
300 grams of frozen mixed berries or you could use stewed rhubarb
150ml port (optional)
50 grams of caster sugar
- Heat the oven to 180C.
- Butter four pudding bowls or 1 x 1litre larger bowl.
- Beat butter and sugar until light and fluffy.
- Beat in eggs one at a time.
- Sift flour and baking powder and fold into mix alternately with the milk.
- Use 200grams of the berries to layer the base of each dish (or 1 big dish).
- Top with the pudding to ¾ full.
- Seal with foil and tie with string.
- Stand in a baking tray with boiling water halfway up sides.
- Bake for 35-40 minutes until firm on top. (You may need a few extra minutes for the larger bowl).
- Heat the remaining 100 grams of berries with port and sugar til soft and spoon the sauce over
- Serve this dessert with rich, thick cream or warm custard.
These are a real treat – spoil yourself!