Using a steamer to make steamed puddings (sweet or savoury)

falady

Hi there,

This is probably a very silly question, but I don't know the answer ..... I'd be very grateful for some help from you lovely OS'ers.

How do I use my steamer to make steamed sponge puddings or savoury puddings such as steak and kidney?

I have a tefal steam cusine steamer with 3 tiers and, i think, some sort of removable whatsit to allow for tall things. I've only used it a few times (and only for steaming veg) so I'm a bit of a novice with it (though generally not a bad cook).

I've found a recipe for steamed syrup sponge pudding which i'd like to make for pudding today. It says to steam the pudding in a pan of boiling water for 2 hours, but i wondered if i could use the steamer instead? I don't really like the idea of leaving a pan on the hob for 2 hours - it would use a lot of gas, and with inquisitive cats etc, could be tricky. I figued the steamer would be safer and use less energy.

Any hints or tips would be gratefully recieved!

Many thanks,

Ali xx

Seakay

I've checked the instruction manuals online and there are no recipes for puddings, only for eggs and other individual ingredients. ALso, the Tefal doesn't seem to be supposed to be on for 2 hours or so.

The easiest way to stam a pudding while using less power is to use a pressure cooker or a microwave.
http://hubpages.com/hub/Quick_and_Easy_Microwave_Steamed_Sponge_Pudding

P.S Forgot to say, I put a pottery eggcup full of water in the microwave with the this to provide a more humid atmosphere.

falady

Oooh, thanks for that Seakay - i think using the microwave might be the way forward!

Seakay

Have to admit - it was a revelation to me when I found out - apart from anything else it means less pre planning and Christmas no longer has to mean a dripping kitchen! (plus one less ring taken up on the hob!)

Old_Meanie

To use steamer. Make recipe as directed. Place in either plastic, pyrex or pottery bowl. I usually cover with double layer of foil and secure with rubber band but greaseproof or string is fine. Remember to make pleat in foil or paper to allow for pudding to rise. Place in steamer making sure you have clearance between top of bowl and lid to allow for pudding to rise, say 2 inches or more. If you can remove a layer this is good. The main thing is to make sure the steamer does not run out of water. Just check as it steams and as long as it dosnt boil dry you will be fine. 2 hours seems a long time to me it usually takes mine about 1-11/2 hours for recipe containg about 4 to 6 ozs flour. (Sorry about that but as you can guess I am getting on and never learned these fancy grams!). The usual basic recipe for whatever you want to steam is 2 oz butter/marg 2oz sugar 1 egg 4 ozs flour. If you want a bigger pudding increase quantity proportionally. You can put jam, lemon curd as well as treacle in the bottom and add grated lemon rind, dried fruit or ginger to sponge mix. If you are unsure about your electric steamer just put covered bowl on a trivet in an ordinary saucepan cover with water halfway up the bowl and boil for the same time you would steam. HTH

Old_Meanie

Sorry I didnt mean literally boil just turn down gas?elect whatever and just gently simmer for required time. Phew had visions of your kitchen filled with steam! Its just you do things for many years and it takes time to sit down and think through what you actually do because it has always been automatic.

falady

Thanks for the destructions Old Meanie - I'll gve it a try!

PS I'm 30 and i've always baked in pounds and ounces

ladylouise62

Microwaving just isn't the same as steaming, although if time is an issue it is an option. What I have seen mentioned on these forums is to use a slow cooker if you have one - it may take longer, but it is very convenient.

falady

I do have a slowcooker - any tips on steaming puddings in that would be gratefully received!

Rosa_Xanthina

I've just made some individual steamed puddings this afternoon. Preparation is quick and they are light and delicious. I use mini lidded plastic pudding basins available from Lakeland - no need for foil, pleats, string, etc.
Instructions to make four puddings: Butter the inside of four mini basins and cover base with jam/marmalade/golden syrup. I use 2oz each of SR flour, sunflower spread and caster sugar plus 1 large egg and half a teaspoon of baking powder. Put it all in a bowl and whizz together for 30 sec. You may need to add a little milk. Divide between the four prepared basins and put a lid on each. I don't have an electric steamer, just a stainless steel stockpot with two steaming baskets. I one-third fill the pan with boiling water and set it on a low heat so that the water just boils. I use the deepest basket which takes three basins. I stand the fourth basin on top - this is accommodated by the curve in the pan lid. Steam for 45 minutes. Remove and stand on a rack, remove lids and allow to cool. When cool, replace lids. They can then be put straight in the freezer - if of course you're not tempted to eat them!