Name: Traditional steamed pudding
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 8
Ingredients: 20 gram chilled butter, plus 50 grams extra, finely chopped; 4 cup firmly packed fruit mince; 1 teaspoon mixed spice; 1/2 cup firmly packed brown sugar; 1 tablespoon molasses; 1 cup almond meal; 1 egg, lightly whisked; 300 millilitre thickened cream; 300 gram fresh cherries; gluten-free icing sugar, to dust

Ingredients

20 gram chilled butter, plus 50 grams extra, finely chopped

4 cup firmly packed fruit mince

1 teaspoon mixed spice

1/2 cup firmly packed brown sugar

1 tablespoon molasses

1 cup almond meal

1 egg, lightly whisked

300 millilitre thickened cream

300 gram fresh cherries

gluten-free icing sugar, to dust

Method

1.Liberally rub butter over base, side and lid of a 1.5 litre (6-cup) pudding basin. Line base with a round of baking paper.

2.Combine extra butter, fruit mince, mixed spice, brown sugar, molasses, almond meal and egg in a large bowl; mixture will be thick and sticky. Firmly press into prepared pudding basin; level top firmly. Pudding basin will be three-quarters full. Place a round of baking paper over top. Cover with lid; click into place to seal.

3.Place an upturned saucer in base of a large stockpot. Place basin on top of saucer. Add boiling water to reach halfway up side of basin. Cover; bring to the boil.

4.Reduce heat to low; simmer, adding more boiling water to pan if necessary, for 4 hours or until pudding is firm to the touch and pulls away from edge of pan. Transfer basin to a heatproof board. Cool completely. Carefully turn out pudding onto a serving plate.