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Recipes for Traditional English Puddings


Both of these puddings can be steamed in your rice cooker (my favorite way); alternatively, they can both be microwaved successfully.  Custard powder is available at Asian groceries (I have no idea why), and some grocery stores; it should be prepared according to directions and served on the side.  Sometimes I can find Bird’s Custard near the Jello at the grocery store; when I do, I purchase several packages because it can be hard to find. I always prepare it in the microwave because it is not only faster, but doesn’t scorch or burn. Make sure you put a piece of plastic wrap on the surface of the hot custard to avoid a skin. Both of these puddings can also be prepared a couple of weeks ahead, wrapped well in plastic wrap, then foil, and frozen.

These pictures are of the undecorated puddings. If you're just serving them for dessert and not at a Harry Potter Party, you don't need to cover them with cream and candied violets; just serve surrounded with the Custard.

English Golden or Treacle Pudding


””
6 Servings

1/2 cup butter
1/2 cup sugar
2 eggs
1 teaspoon vanilla
2/3 cup self-rising flour
3 tablespoons golden syrup or treacle (which is much stronger)

2 cups heavy whipping cream
1/2 cup powdered sugar

Candied violets
 
In a large bowl, cream the butter and sugar until fluffy; add the eggs and mix well. Stir in the vanilla. Add the flour and mix until smooth.

Grease a 1 quart pudding basin or bowl that will fit into your rice cooker. Pour in the golden syrup, then spoon the batter over the syrup. Cover tightly with aluminum foil and place in the rice cooker.

Pour water around the pudding basin or bowl to within one inch of the top, shut the lid, and turn on. The cooker will turn off when the water has evaporated and the pudding has been steamed. Remove from the rice cooker and let sit 15-30 minutes. Unmold onto a serving plate and cool thoroughly.

Whip the cream to soft peaks; beat in the powdered sugar and continue beating until the cream is in stiff peaks. Spread the cream onto the pudding. Decorate with candied violets.

Microwave directions: Grease a 1 quart round bowl (not too deep); pour in the batter and cover with a piece of parchment. Microwave 6-8 minutes on high power or until the mixture pulls away from the sides of the bowl. Let sit 15 minutes, then invert onto a serving platter.

Note: Lyle's Golden Syrup is available at larger grocery stores. You may substitute Dark Karo Syrup if you can't find it, however the Dark Karo has a slightly different flavor. Treacle is very similar to light molasses and can be used interchangeably in recipes.

Steamed Chocolate Pudding



This pudding is rich and decadent. It is also very easy. I plan to make it whenever I need a good and rich dessert, or am craving chocolate, or when I'm bored, or when .... you get the picture! My entire family loves this, especially with Bird's custard.


1 1/4 cups semi-sweet chocolate chips
1/2 cup butter
1/2 cup packed brown sugar
1 teaspoon vanilla
1/2 cup whipping cream
1/3 cup cake flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3 eggs

2 cups heavy whipping cream
1/2 cup powdered sugar

Candied violets
 
Place the chocolate chips in the food processor and process until finely chopped. Add the butter, brown sugar, and vanilla; process until combined. Add the remaining ingredients and process until smooth.
 
Thoroughly grease a 1 quart microwaveable bowl or pudding basin. Scrape in the batter and smooth the top. Cover tightly with foil. Placed the bowl in the rice cooker; pour four cups water around the pudding. Steam until the rice cooker turns off. Remove from the rice cooker and let sit for 15 minutes. Remove the foil, place a serving plate upside down on the top, then invert. Cool thoroughly.
 
Whip the heavy whipping cream to soft peaks; gradually add the powdered sugar and whip to stiff peaks. Spread decoratively over the cooled pudding. Decorate with candied violets.
 
Microwave directions: Grease a 1 quart round bowl (not too deep); pour in the batter and cover with a piece of parchment. Microwave 6-8 minutes on full power or until the mixture pulls away from the sides of the bowl. Remove from the microwave and let sit 15 minutes before inverting on a serving plate.
 




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Content copyright © 2014 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.

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