Steamed pudding with caramel topping

This is Malcolm’s speciality, I prefer to serve this with double cream, he prefers custard. We have a special pan for steamed puddings, big enough to support a well-wrapped pudding bowl on a trivet in the boiling water. 

INGREDIENTS:

  • 1 can condensed milk caramel
  • 120g butter
  • 120g caster sugar
  • 120g self-raising flour
  • 2 eggs, beaten

METHOD:

  • Cream the butter and sugar together until light and fluffy
  • Sift in the flour and add the beaten egg, a little at a time, and beating well between additions. 
  • Use a buttered 1.1 litre pudding bowl. Put the condensed milk caramel at the bottom of the bowl, and then add the sponge mixture carefully over the top.
  • Cover securely (Malcolm uses tin foil and string) and then steam for 1.5 to 2 hours. 
  • Turn the hot pudding out onto a plate. The caramel should pour down the sides in a slow sticky sort of way. 

We served with a choice of cream or custard, but a lemon sauce might be quite good here as well.