Traditional steamed pudding

  • 15 mins preparation
  • 4 hrs cooking
  • Serves 8
  • Print


Traditional steamed pudding
  • 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


Traditional steamed pudding
  • 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.


Refrigerate in pudding basin. To serve, reheat on a plate in microwave on Medium (50%) for 5 minutes or until just hot.