Date and Walnut Steamed Sponge Pudding
Essentially the method for a steamed sponge pudding is the same; but let your imagination loose with the flavours you add to it. Classics include ginger, treacle, lemon or golden syrup. The recipe here combines dates and walnuts and a little lemon to create a delicious and moreish pudding perfect for a winter’s day.
Basic sponge mixture
175g (6oz) self raising flour
75g (3oz) shredded suet
50g (2oz) unrefined caster sugar
150ml (1/4 pint) milk
100g (4oz) dates and walnuts chopped
Grated rind of 1 unwaxed lemon
Grease a 1 ˝ pint pudding basin with soft unsalted butter.
Mix the flour, salt, suet, dates, walnut, lemon rind and sugar together. Make a well in the centre and add enough milk to create a dropping consistency.
Place in the pudding basin and smooth the surface with a spoon. Cover with two circles of greaseproof paper secured with kitchen string.
Steam over rapidly boiling water for 1 ˝ to 2 hours.
Serve warm with custard.