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Blueberry Spotted Dick
An American, and wholemeal, version of a classic British pudding
Ingredients
| 250 g | wholemeal flour |
| 1 tsp | baking powder |
| 1/2 tsp | baking soda |
| 3/4 tsp | salt |
| 1 tsp | ground ginger, replace with a blend of cinnamon, nutmeg and allspice if wished |
| 2 large | eggs, beaten |
| 200 g | brown sugar |
| 250 ml | buttermilk or sour cream |
| 200 g | fresh or frozen blueberries, or raspberries, blackberries etc |
Method
Preparation time: ca. 20 min / Grade of difficulty: medium / Calories per portion: n/a
Grease a 2 litre pudding basin.
In a bowl mix the flour, baking powder, soda, salt and spices until evenly distributed. Carefully stir in the berries.
In a separate bowl, beat together the eggs and sugar, then the buttermilk. Pour into the dry ingredients and carefully but quickly mix together until just combined. Pour into the prepared basin.
Cut a length of greaseproof paper and an identical length of kitchen foil and, holding the two together create a fold about 2/5 along from one edge. Create an opposing fold about the same distance from the opposite edge (a Z-shaped fold). Use this to cover the pudding basin, greaseproof paper on the inside. Secure the cover with string and tie a loop so that it may be more easily lifted once steamed.
Place the basin within the top half of a steamer and 3/4 fill the bottom section with boiling water. Bring the water back to the boil and then reduce to a simmer. Place the top section back onto the lower section and fit the lid. Steam for about 2 hours.
Check the water level every 20-30 minutes and top up with boiling water when required. Do not allow pan to boil dry.
When cooked, remove the pudding carefully using the string loop. Remove the string and cover and check if done. The pudding should be firm but springy when lightly pressed. Loosen the sides with a sharp knife and place a serving dish over the top. Using a cloth or oven gloves as protection from the heat, carefully invert the plate and basin as if one unit. The pudding should drop onto the dish. If not, tap the basin a few times and it should then release.
Serve immediately with warmed syrup, and a little cream or ice cream if wished.
In a bowl mix the flour, baking powder, soda, salt and spices until evenly distributed. Carefully stir in the berries.
In a separate bowl, beat together the eggs and sugar, then the buttermilk. Pour into the dry ingredients and carefully but quickly mix together until just combined. Pour into the prepared basin.
Cut a length of greaseproof paper and an identical length of kitchen foil and, holding the two together create a fold about 2/5 along from one edge. Create an opposing fold about the same distance from the opposite edge (a Z-shaped fold). Use this to cover the pudding basin, greaseproof paper on the inside. Secure the cover with string and tie a loop so that it may be more easily lifted once steamed.
Place the basin within the top half of a steamer and 3/4 fill the bottom section with boiling water. Bring the water back to the boil and then reduce to a simmer. Place the top section back onto the lower section and fit the lid. Steam for about 2 hours.
Check the water level every 20-30 minutes and top up with boiling water when required. Do not allow pan to boil dry.
When cooked, remove the pudding carefully using the string loop. Remove the string and cover and check if done. The pudding should be firm but springy when lightly pressed. Loosen the sides with a sharp knife and place a serving dish over the top. Using a cloth or oven gloves as protection from the heat, carefully invert the plate and basin as if one unit. The pudding should drop onto the dish. If not, tap the basin a few times and it should then release.
Serve immediately with warmed syrup, and a little cream or ice cream if wished.
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