Choc and Berry Steamed Puddings
These individual steamed puddings are quick, easy and an absolute delight. They are light and fruity, served hot with custard or cream. They freeze exceptionally well unbaked in their tins and then steamed from frozen. No need for a steamer, long slow cooking or the risk of the pan boiling dry.
It is important that the frozen berries are weighed, transferred to a plastic bag then bashed with a rolling pin to a fine crumb then pop them back into the freezer until required. Using whole frozen berries will result in a soggy pudding whereas a fine fruit crumb cooks perfectly.
In a large mixing bowl simply place all of the ingredients apart from the frozen berries then whisk with hand held electric mix until you have a thick smooth batter.
Stir through the frozen crushed berries.
I use an ice-cream scoop to divide the mixture evenly between the six tins. These puddings will freeze well at this stage.
Preheat the oven to 180 degrees Celsius (fan assisted) or 200 degrees conventional and bring a kettle of water to the boil.
To steam simply take an oven proof casserole or pan with a well fitting lid and place the puddings inside. No need to cover the puddings or use a trivet.
Pour boiling water into the casserole so that it comes about a third of the way up the sides of the pudding tins. Be careful not to splash the puddings.
Put the lid on the casserole pan and immediately transfer to the oven and cook for 25 minutes (30 minutes from frozen).
After the cooking time take the tins from the casserole pan, run a knife around the edge of the tin and quickly turn out into a serving bowl.
Serve hot with custard or cream.
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