Daphnes' Steam Pudding Recipe

Daphnes' French Pudding / Karen E Photography (p)

Jackie Cameron
“Bees’ brother Kennan also had a favourite. It was the steam pudding that took his fancy. I look forward to trying this recipe because steamed puds are very close to my heart – especially with the advent of winter.”
— Jackie Cameron

Daphnes' Steam Pudding (Known as Fresh Pudding)

Makes 1 small tin

Ingredients:

  • 57 gr Salted Butter
  • 57 gr White Sugar
  • 1 Whole Egg
  • 115 gr Cake Flour
  • 5 ml Baking Powder
  • 30 ml Full Cream Milk
  • 125 ml Smooth Apricot Jam

Method:

  1. Beat the butter, sugar and egg together.
  2. Add the flour, baking powder and milk, mixing all the ingredients well together.
  3. Take you steaming dish, grease well and then place the apricot jam at the bottom. Then place the steaming batter on top.
  4. Cover the dish with foil, place the lid on, and place the dish in a pot with water, with the lid on.  Bring the water to a boil, then reduce to a simmer and allow to steam for 1 hour, or until cooked.
  5. When cooked, allow to slightly cool, then loosen the sides and unmould onto your serving dish. Serve with custard straight away. 
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