Warm your belly with this quick and easy recipe for Steamed Pudding from chef Colin Fassnidge

On busy weeknights, complicated desserts just aren’t going to happen.

But what about a delicious, steamed pudding that can be made from scratch within ten minutes?

With loads of winter flavours like ginger, nutmeg, cinnamon and orange zest, you don’t even have to turn the oven on to make this dessert – it’s all done in the microwave.

Desserts don’t get any better than this!

Colin Fassnidge’s Steamed Pudding

Prep Time: 15 minutes

Cook Time: 7 minutes

Serves: 4 – 6

PUDDING INGREDIENTS

• Butter for greasing
• 150ml milk
• 1 egg
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• 75g muscovado sugar
• Zest and juice of 1 orange
• 1 teaspoon vanilla paste or essence
• 175g plain flour, sieve
• 1 teaspoon baking powder
• 75g suet mix
• Pinch Salt
• ⅓ cup malt extract or golden syrup

CARAMEL SAUCE INGREDIENTS

• ⅔ cup malt extract or golden syrup
• 25g butter
• Pinch of salt

Method

1. To make pudding, grease an (850ml or one litre) microwave proof pudding bowl with melted butter.
2. In a large bowl, whisk the milk, egg, spices, sugar, zest and juice and vanilla until smooth. Gently fold in sifted flour and baking powder. Stir in suet and salt.
3. Add half the extract/syrup to prepared bowl and swirl to coat sides. Pour in pudding mixture and drizzle with remaining syrup. Cover with a lid or a sheet of damp baking paper (allowing room to rise) secured with cooking twine.
4. Microwave on high heat for five to seven minutes, or until a skewer inserted into the pudding comes out clean.
5. Meanwhile to make caramel sauce, heat extract/syrup in a frying pan until hot. Whisk in butter. Season with salt, to taste.
6. To serve, invert pudding onto a plate and pour over hot sauce. Serve with whipped cream or ice cream.

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