Learn how to make a real Maori treat is this traditional steam pudding that is often found served on special occasions such as a hangi or alongside a family gathering with a boil up.
Burnt Sugar Steam Pudding
Adapted from Ngatiporou.com (ngatiporou.com/article/aunty-...)
Full recipe and details can be found here roamingtaste.com/burnt-sugar-...
Serves 10
Ingredients:
Burnt Sugar
5 tablespoons sugar
1 cup freshly boiled water
Pudding
2 1/2 cups plain flour
1 1/4 cups superfine/caster sugar
250 grams/ butter, cubed and chilled
1 teaspoon ground spices (see note)
1 teaspoon baking soda
3 eggs, beaten
Directions:
Before you do anything, make sure the bowl you will be using to make the steamed pudding fits well into your pot (you want it be a little snug so it doesn’t bounce around in the simmering water).
Place the sugar into a saucepan on medium high heat and ensure the sugar is evenly covering the base of the pot.
Meanwhile, boil your water and measure out a cup.
As soon as the sugar is a caramel color and fully dissolved, remove from the heat and stir in a third of the boiled water.
Add another third of the water and stir, repeating with the last portion.
Pour the burnt sugar mixture into a bowl and set aside to cool.
With your prepared pot to steam the pudding in (see note), place on low to medium heat with the lid on.
To make the pudding, place the flour and sugar in a bowl and stir to combine.
Add in the cubed butter and rub the butter in until it resembles fine breadcrumbs.
Add in the ground spices and baking soda and stir through, making a well in the center, add in the beaten eggs and burnt sugar syrup.
Fold the dry mixture into the center to incorporate until the mixture resembles a loose batter.
If you are using a different bowl to steam your pudding, lightly flour the inside and pour your pudding into it, otherwise simply wipe the edges of your bowl so the baking paper can sit on top cleanly.
Measure out greaseproof baking paper that has at least 2 inches overhang on the edges of the bowl. Measure out aluminum foil that has at least 2 1/2 inches overhang.
Lay the greaseproof paper down on your work bench and lay the aluminum foil on top ensuring it covers the greaseproof paper completely.
Pinch the middle of the two grabbing a 1/2 an inch and fold over to allow a small overlap in the event your pudding expands.
Lay the greaseproof and aluminum foil on top of the pudding (greaseproof side down) and press firmly to tighten the edges all around your pudding bowl.
Wrap twine around the edges tightly twice and tie one side, allowing an overhang of remaining twine to each the other side of your bowl.
With the overhang, pull tightly to the other side of your bowl and tie securely to the twine that has been wrapped (this will be your ‘handle’ to remove the bowl from the pot later).
Place the covered pudding in your pot for 2 hours with the lid on.
Remove the pudding from the heat and carefully unwrap.
Test it is fully cooked through with a skewer.
Invert onto your serving plate.
Slice and serve with some pouring cream or custard.
Follow me here:
Support ko-fi.com/roamingtaste
Website roamingtaste.com/
Instagram / roamingtaste
Facebook / roamingtaste
Pinterest pin.it/1eYbqzF
30 июл 2024
