Cover and steam, adding more boiling water as needed, for about 2 hours or until it is a light, fluffy sponge all the way through. Turn the pudding onto a warmed plate and serve hot with pouring custard .
Steamed jam pudding
Magic chocolate pudding
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Serves 4
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Special equipment 1-quart baking dish
Ingredients
1 / 3 cup granulated sugar
1 / 3 cup fine semolina
1 / 3 cup cocoa powder
1 tsp baking powder
2 tbsp butter, melted, plus extra for greasing
2 large eggs, beaten
2–3 drops of vanilla extract
confectioners’ sugar for dusting
Sauce
1 / 2 cup light brown sugar
2 tbsp cocoa powder
1 1 / 4 cups hot water
Method
1 Mix together the sugar and semolina in a large bowl. Sift the cocoa powder and baking powder into the bowl and mix thoroughly.
2 In a separate bowl, beat together the melted butter, eggs, and vanilla extract with a hand-held mixer. Add this mixture to the dry ingredients and stir with a wooden spoon until well-blended.
3 Preheat the oven to 350˚F (180˚C). Lightly butter the baking dish. Pour the mixture into the dish.
4 Make the sauce: mix together the brown sugar and cocoa powder, and gradually stir in the measured hot water. Pour the liquid over the pudding.
5 Bake the pudding for 30 minutes or until the liquid has sunk to the bottom and the cake is well-risen and springy to the touch. Sprinkle with confectioners’ sugar and serve at once.
Nutty chocolate pudding
Add 1 / 2 cup chopped pecans or walnuts to the dry ingredients in step 1.
Magic chocolate pudding
Magic lemon pudding
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Serves 4
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Special equipment 2-cup baking dish
Ingredients
4 tbsp butter, softened, plus extra for greasing
grated zest and juice of 1 large lemon
1 / 2 cup granulated sugar
2 large eggs, separated
1 / 4 cup all-purpose flour
3 / 4 cup milk
lemon or lime slices to decorate
Method
1 Preheat the oven to 325˚F (160˚C). Put the butter, lemon zest, and sugar into a bowl and beat together until pale and fluffy.
2 Add the egg yolks, flour, and lemon juice, and stir to combine. Gradually stir in the milk until evenly mixed.
3 Whisk the egg whites until stiff but not dry. Gradually fold into the lemon mixture.
4 Lightly butter the baking dish. Pour the lemon mixture into the dish and put the dish into a roasting pan. Add enough hot water to the roasting pan to come almost to the rim of the dish. Bake for 40 minutes or until the cake feels springy. Serve hot, decorated with lemon or lime slices. Leftovers are good cold.
Cook’s know-how
This “magic” pudding separates during cooking to form a cake topping with a tangy lemon sauce beneath.
Magic lemon pudding
Bread & butter pudding
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Serves 6
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Special equipment 6-cup baking dish
Ingredients
12 thin slices of white bread, crusts removed
about 9 tbsp butter, softened, plus extra for greasing
1 cup mixed dried fruit
grated zest of 2 lemons
2 / 3 cup dark brown sugar
2 1 / 2 cups milk
2 large eggs
Method
1 Preheat the oven to 350˚F (180˚C). Spread one side of each slice of bread with a thick layer of butter. Cut each slice of bread in half diagonally. Lightly butter the baking dish and arrange 12 of the triangles, buttered-side down, in the bottom of the dish.
2 Sprinkle with half of the dried fruit, lemon zest, and sugar. Top with the remaining bread, buttered-side up. Sprinkle with the remaining fruit, lemon zest, and sugar.
3 Beat together the milk and eggs and strain over the bread. Leave for 1 hour so that the bread can absorb some of the liquid.
4 Bake for about 40 minutes until the bread slices on the top of the pudding are a golden brown color and crisp, and the custard mixture has set completely. Serve at once.
Bread & butter pudding
Cherry cheesecake
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Cuts into 8 slices
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Special equipment 9in (23cm) springform cake pan
Ingredients
Graham cracker crust
1 1 / 4 cups graham crackers, crushed
6 tbsp butter, melted
2 tbsp dark brown
Steamed jam pudding
Magic chocolate pudding
----
----
Serves 4
----
Special equipment 1-quart baking dish
Ingredients
1 / 3 cup granulated sugar
1 / 3 cup fine semolina
1 / 3 cup cocoa powder
1 tsp baking powder
2 tbsp butter, melted, plus extra for greasing
2 large eggs, beaten
2–3 drops of vanilla extract
confectioners’ sugar for dusting
Sauce
1 / 2 cup light brown sugar
2 tbsp cocoa powder
1 1 / 4 cups hot water
Method
1 Mix together the sugar and semolina in a large bowl. Sift the cocoa powder and baking powder into the bowl and mix thoroughly.
2 In a separate bowl, beat together the melted butter, eggs, and vanilla extract with a hand-held mixer. Add this mixture to the dry ingredients and stir with a wooden spoon until well-blended.
3 Preheat the oven to 350˚F (180˚C). Lightly butter the baking dish. Pour the mixture into the dish.
4 Make the sauce: mix together the brown sugar and cocoa powder, and gradually stir in the measured hot water. Pour the liquid over the pudding.
5 Bake the pudding for 30 minutes or until the liquid has sunk to the bottom and the cake is well-risen and springy to the touch. Sprinkle with confectioners’ sugar and serve at once.
Nutty chocolate pudding
Add 1 / 2 cup chopped pecans or walnuts to the dry ingredients in step 1.
Magic chocolate pudding
Magic lemon pudding
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----
Serves 4
----
Special equipment 2-cup baking dish
Ingredients
4 tbsp butter, softened, plus extra for greasing
grated zest and juice of 1 large lemon
1 / 2 cup granulated sugar
2 large eggs, separated
1 / 4 cup all-purpose flour
3 / 4 cup milk
lemon or lime slices to decorate
Method
1 Preheat the oven to 325˚F (160˚C). Put the butter, lemon zest, and sugar into a bowl and beat together until pale and fluffy.
2 Add the egg yolks, flour, and lemon juice, and stir to combine. Gradually stir in the milk until evenly mixed.
3 Whisk the egg whites until stiff but not dry. Gradually fold into the lemon mixture.
4 Lightly butter the baking dish. Pour the lemon mixture into the dish and put the dish into a roasting pan. Add enough hot water to the roasting pan to come almost to the rim of the dish. Bake for 40 minutes or until the cake feels springy. Serve hot, decorated with lemon or lime slices. Leftovers are good cold.
Cook’s know-how
This “magic” pudding separates during cooking to form a cake topping with a tangy lemon sauce beneath.
Magic lemon pudding
Bread & butter pudding
----
----
Serves 6
----
Special equipment 6-cup baking dish
Ingredients
12 thin slices of white bread, crusts removed
about 9 tbsp butter, softened, plus extra for greasing
1 cup mixed dried fruit
grated zest of 2 lemons
2 / 3 cup dark brown sugar
2 1 / 2 cups milk
2 large eggs
Method
1 Preheat the oven to 350˚F (180˚C). Spread one side of each slice of bread with a thick layer of butter. Cut each slice of bread in half diagonally. Lightly butter the baking dish and arrange 12 of the triangles, buttered-side down, in the bottom of the dish.
2 Sprinkle with half of the dried fruit, lemon zest, and sugar. Top with the remaining bread, buttered-side up. Sprinkle with the remaining fruit, lemon zest, and sugar.
3 Beat together the milk and eggs and strain over the bread. Leave for 1 hour so that the bread can absorb some of the liquid.
4 Bake for about 40 minutes until the bread slices on the top of the pudding are a golden brown color and crisp, and the custard mixture has set completely. Serve at once.
Bread & butter pudding
Cherry cheesecake
----
----
Cuts into 8 slices
----
Special equipment 9in (23cm) springform cake pan
Ingredients
Graham cracker crust
1 1 / 4 cups graham crackers, crushed
6 tbsp butter, melted
2 tbsp dark brown
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