Prepare to embark on a culinary journey that will warm your heart and tantalize your taste buds with this quintessential British dessert. Imagine a rich, moist pudding with a golden-brown exterior, steamed to perfection and drizzled with a luxurious vanilla bean white sauce that will make your mouth water. This isn't just a recipe; it's a time-honored tradition that brings generations together, promising a dessert experience that is both nostalgic and absolutely irresistible.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: British
Serves: 4 servings
Ingredients
- 1 cup shredded suet
- 1 cup all-purpose flour
- 1 cup breadcrumbs
- 1/2 cup brown sugar
- 1/2 cup milk
- 2 eggs
- 1 tsp baking powder
- 1 vanilla bean
- 1 cup heavy cream
Instructions
- Prepare your steaming equipment by filling a large pot with about 3 inches of water and placing a steamer basket or trivet inside. Ensure the water does not touch the bottom of the steaming container.
- In a large mixing bowl, combine shredded suet, all-purpose flour, breadcrumbs, brown sugar, and baking powder. Mix these dry ingredients thoroughly until well incorporated.
- In a separate bowl, whisk together milk and eggs until smooth. Gradually add the wet ingredients to the dry mixture, stirring continuously to create a consistent, slightly sticky batter.
- Grease a 1-quart pudding basin or heatproof bowl with butter, ensuring complete coverage to prevent sticking.
- Transfer the pudding batter into the prepared basin, leaving about an inch of space at the top for expansion during steaming.
- Cut a piece of parchment paper and aluminum foil large enough to cover the basin, creating a pleat in the center to allow for steam expansion. Secure tightly with kitchen twine.
- Place the covered pudding basin into the prepared steamer, ensuring it sits above the water level. Cover the pot and steam for approximately 1 hour.
- While the pudding steams, prepare the vanilla bean white sauce. Split the vanilla bean lengthwise and scrape out the seeds.
- In a saucepan, combine heavy cream, vanilla bean seeds, and the split vanilla bean pod. Heat gently over medium-low heat, stirring occasionally to prevent scorching.
- Simmer the cream for about 10 minutes to infuse the vanilla flavor, then remove from heat and discard the vanilla bean pod.
- After 1 hour, carefully remove the pudding basin from the steamer. Test for doneness by inserting a skewer into the center - it should come out clean.
- Allow the pudding to rest for 5 minutes before removing the parchment and foil cover.
- Invert the pudding onto a serving plate, allowing it to release from the basin naturally.
- Slice the pudding and serve warm, drizzling the vanilla bean white sauce generously over each portion.
Tips
- Use fresh, high-quality suet for the most authentic texture and flavor. Cold suet will help create a lighter, more tender pudding.
- When mixing the batter, be careful not to overmix. Stir just until ingredients are combined to keep the pudding light and fluffy.
- Ensure your steaming water is at a consistent simmer. Too high heat can cause uneven cooking and a tough pudding.
- The parchment and foil cover is crucial - the pleat allows steam to expand without making the pudding soggy.
- Test the pudding's doneness with a skewer or thin knife. It should come out clean and the pudding should feel springy to the touch.
- If you don't have a dedicated pudding basin, a heatproof bowl works perfectly fine.
- Serve immediately after steaming for the best texture and warmth. The vanilla bean sauce should be smooth and fragrant, complementing the rich pudding.
Nutrition Facts
Calories: 580kcal
Carbohydrates: 45g
Protein: 10g
Fat: 38g
Saturated Fat: 22g
Cholesterol: 165mg
