Ingredients: 2 1/2 cups of all purpose flour, 4 tsp baking powder, (after doing this I recommend NO baking powder as you really DON'T WANT THIS CAKE TO RISE!) generous pinch of salt, 5 Tb butter, 1 cup of milk, (I also added 1/3 cup of sugar and if I had it to do over I would add 2/3 cup of sugar as I don't think it was sweet enough) 1 cup of blueberries or raspberries (I found the raspberries work best but need to be chopped in 1/2)
Sift the dry ingredients together. Work in 4 Tb of the butter and then add the milk, sugar and the berries and mix to a soft dough. Grease a 1 quart bowl (I used special metal pudding bowls from Portugal) with the remaining butter (I recommend you need to flour it also) - pour in the batter. Cover tightly and steam for 1 1/2 hours (I recommend 2 1/2 hours). Unmold the pudding (cake) on to a warm plate and serve with Creamy Sauce:
Cream the butter in a small pan with the sugar and the cornstarch. When they are absolutely smooth, put the panover a low heat and stir in the wine and the milk. Cook the sauce until smooth but do not let it boil. Pour over the pudding and serve. I thought the cream sauce was good!
Now a discussion about this whole process! First of all I now understand why so many steamed puddings are about using dried fruits and suet! (The plum pudding idea or Christmas pudding idea) That is a whole different thing than this which seems to be a steamed cake! One of the mistakes I made was not covering my roasting pan with the lid (there were no instructions in the recipe about this). Having the lid on top of the roaster would have increased the temperature. I DID HAVE THE LIDS ON THE INDIVIDUAL POTS. You see the other changes I made in the ingredients.
I try things and if they don't work so well...no big deal...you learn like Julia Child learned! IF YOU NEVER TRY ANYTHING - YOU WILL NEVER LEARN ANYTHING! I think this would do better as a baked cake in the oven rather than a steamed pudding.
Have any of my readers ever tried a steamed pudding? How did it go for you?