Steamed Cinnamon Apple Pudding

Steamed puddings are a wonderful way to use seasonal fruit in a knock out dessert. They are very popular in Britain and are beginning to make inroads in other parts of the world. They are as satisfying as any cake and absolutely beautiful when upturned, steaming, and set onto a table full of guests. Apples and cinnamon give the additional wow factor with the mouth watering aroma that will fill the room. Serve with fresh whipped cream or a luscious and velvety custard sauce.

Steamed Cinnamon Apple Pudding

A nice alternative to pie or cake, this classic steamed pudding is moist, delicious and bursting with heavenly aroma.
Prep Time20 mins
Cook Time2 hrs
Total Time2 hrs 20 mins
Course: Dessert
Cuisine: British
Keyword: steamed, pudding, apple, cinnamon, british
Servings: 8

Equipment

  • small saucepan, 2 mixing bowls, electric mixer, 42 oz (6 cup) pudding basin or a heat proof, deep dish, deep stock pot or canner, aluminum foil, waxed paper

Ingredients

  • 3 to 4 baking apples, peeled, cored and cut into chunks
  • 4 tbsp granulated sugar
  • 1 tsp cinnamon
  • 1/4 lb unsalted butter, room temperature
  • 1/4 cup brown sugar
  • 2 large eggs, beaten
  • 1 cup all purpose flour
  • 1 tbsp baking powder
  • 1/4 cup milk
  • 1/4 tsp salt
  • 1/2 tsp vanilla

Instructions

  • Add cut up apples and granulated sugar to a saucepan set over medium heat and toss together until apples are coated in sugar.
  • Stirring occasionally, let the apples sweat until all the sugar is dissolved. Add cinnamon and mix. Turn off heat and let stand while you prepare the pudding batter.
  • In one mixing bowl, cream butter and brown sugar together with electric mixer. Add beaten eggs and mix well together on high, until smooth and creamy.
  • In another mixing bowl, sift together flour, baking powder and salt.
  • Add flour to the butter mixture and mix together. Add milk.
  • Grease the pudding basin well and dust with flour.
  • Pour the apples into the basin, then top with the batter.
  • Take a piece of foil and a piece of waxed paper large enough to cover the basin, plus 6", and make a 1" pleat in the centre. Place over the basin and tie around the rim with a string or an elastic. Trim away excess.
  • If using a stock pot, set an inverted saucer in the bottom. Fill steaming vessel about half full of water and bring to the boil over medium high heat. Set basin in the vessel and cover with a lid. Turn down to medium.
  • Let pudding steam from between 1 1/2 hours to 2 hours. Check with a toothpick for done-ness. Toothpick should come clean when inserted in the middle.
  • When done, uncover and allow to cool before handling. Remove foil and wax paper and invert pudding onto a plate. Serve with custard sauce or whipping cream.

Summary
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Steamed Cinnamon Apple Pudding
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