Steamed Fruit Pudding is a traditional British recipe for a classic light seamed fruit pudding that's made with fruit, flour, bread, suet, spices, treacle and milk before being turned into a bowl and steamed and which makes a lighter alternative to the traditional Christmas pudding. The full recipe is presented here and I hope you enjoy this classic British version of: Steamed Fruit Pudding.
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This is a slightly lighter mix of the traditional Christmas pudding that only needs a few days to mature and which can be served at other times apart from Christmas! It's also great if you're desperate and left making the Christmas Pudding to the last minute!
Sift the flour and spices into a large bowl then add the suet and breadcrumbs, stirring to combine. Add the treacle to a pan, warm gently until the treacle starts to become liquid then add the milk. When the contents of the pan get hot whisk well to combine.
Pour the milk mix into the flour and mix to form a fairly sloppy batter. Now add the baking powder and bicarbonate of soda, stirring to combine. Finally, add all the remaining ingredients and mix until smooth. Scrape the batter into a well-greased pudding bowl then seal with buttered greaseproof paper, before covering everything in a double layer of foil then tie securely with string.
Either place the pudding in a steamer or sit on top of a saucer inverted in the bottom of a saucepan and fill with boiling water to half-way up the side of the pudding. Cover and steam the pudding for at least two and a half hours, making certain you top-up the water regularly to prevent it from drying out.
It's best to make the pudding at least 2 days before you're due to consume it. To re-heat simply cook the pudding, as directed above for 1 hour. Un-wrap then allow to cool a little, turn onto a plate and serve.
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