Last week we were off for Christmas and none of Rose’s groups or activities were running, but we had some nice home days and discovered a new interest of Rose’s – she loves to bake (well, she loves to stand on a chair in the kitchen and move things around) she calls it cooking.
I have had a little bake in mind since halloween. After making my pumpkin and raisin tea loaf there was still a lot of pumpkin leftover and so I sneakily roasted it with some apple and pureed it and put it in the freezer ready for a rainy day (which there were not shortage of last week!)
I was a little delayed in giving this a go also because I didn’t have a suitable bowl that would fit inside our largest saucepan to be able to steam a pudding, but that has been put right now.
I was drawn to this recipe as I had never steamed a pudding before (well, maybe a Christmas pudding once) and also liked that it didn’t have much sugar in it so a great pudding for Rose who is likely to have trouble falling to sleep if she’s had anything too sweet after dinner.
I had forgotten how nice a steamed pudding is – there’s a lovely quality to it, especially when freshly steamed. We ate our pudding more like a cake, but I still have three batches of puree in the freezer so the next one we will definitely be having as a pudding with custard.
Here is the recipe in case you want to try. It is another one from my River Cottage Baby and Toddler Cookbook which I really recommend, even if you don’t have a baby or toddler I think it’s a good one.
For the puree:
you need 500g of pumpkin or squash (a large wedge of pumpkin or half a butternut squash) and 4 dessert apples.
Cut your pumpkin into wedges and place on a baking tray skin down. Cover with foil and roast in the oven at 190 degrees for half an hour. Peel, core and roughly chop the apples and add these to the tray and bake for a further 30 minutes until everything is soft. Scoop away the pumpkin skin and put the apple and pumpkin flesh in a blender until all smooth. This should make about 500g of puree. Measure out 200g for the pudding, and freeze the rest for a future pud, or use as you wish.
For the pudding:
100g unsalted butter (plus extra for greasing)
100g of self raising flour
100g of wholemeal self raising flour (or you can use all white or whatever ratio you like as long as you have 200g total)
1tsp ground cinnamon (we had run out so used ginger powder instead)
A good grating of nutmeg (again, we used the powder!)
75g caster sugar
1tsp vanilla extract
Start by buttering a 1 litre pudding basin. Mix together the flours, cinnamon (or ginger) and nutmeg in a bowl (Rose did this bit for me, our ginger is in a shaker so she liked adding that and it flowed quite slowly so we were safe) While toddler is helping with that part, beat together the butter and sugar in a bowl until light and fluffy (I didn’t want to get the electric blender out with Rose so close so i just creamed my butter and sugar with a metal spoon until smooth) Add the egg, vanilla and a spoon of flour (I broke the egg into a little cup so Rose could add that, and the spoon of flour. This made her very pleased, although she did grab a spare egg and tried quite hard to pull that apart) Beat together well, then add the pumpkin puree and sift the remaining flour (another good task for toddler) and fold in gently until everything is combined.
Scoop your mixture into the pudding basin and cover with a piece of pleated foil. Secure with string and stand your basin in a large saucepan, fill the pan half full with boiling water and put the lid on. Bring the water back to the boil and then turn the heat down to simmer. Steam your pudding for 1 and a half hours (keep an eye on the water level, topping up when needed)
When done, use the string to help lift the basin out and turn out onto a plate. The recipe suggests serving immediately with custard and I second that.
A really lovely activity for little one, and a really nice pud. Grand! x