The proof is in the pudding
Sometimes you just need a comforting bowl of sweetness.
These individual puddings are just the right size for a delicious treat. If you want to serve these individual steamed puddings in teacups, temper them to prevent them cracking.
To do this, place the cups on a rack in a saucepan, cover with cold water then with a lid, and bring to the boil. Reduce to a simmer, and simmer for 10 minutes. Turn off the heat and cool in the water to room temperature.
Fiona Smith’s raisin and cinnamon puddings with brandy butter
Makes: 6 Preparation time: 15 minutes Cooking time: 30 minutes
■ 1 cup raisins
■ 1 cup brandy
■ 200g butter
■ 100g golden syrup
■ 3 medium eggs
■ 225g self-raising flour
■ 1 teaspoon cinnamon
■ 100g soft dark brown sugar
Place the raisins in a small saucepan and cover with the brandy. Bring to a gentle simmer then turn off the heat and leave to cool. When cool, drain the raisins, reserving the brandy.
Put 100g of the butter and the golden syrup in a large bowl and beat until light and fluffy. Beat in the eggs, one at a time, mixing well after each addition. Fold in the flour and cinnamon, then the drained raisins.
Divide the mixture among six 200ml ramekins, dariole moulds or teacups (grease them with butter if you want to turn out the puddings). Place in a large steamer, cover and set over simmering water for 30 minutes, topping up the water when necessary.
Beat the remaining 100g of butter until light and fluffy, beat in the sugar, then add about 3 tablespoons of the reserved brandy, a little at a time, beating well after each addition. Chill until needed.
Serve the hot puddings drizzled with any remaining brandy, and top with the brandy butter.
Julie le Clerc’s sticky pear and gingerbread pudding
Serves: 10-12 Preparation time: 25 minutes Cooking time: 1 hour, 5 minutes
For the topping:
■ 1⁄2 cup firmly-packed soft brown sugar
■ 3 large firm pears, peeled, cored, and quartered
■ 35g butter, melted
For the gingerbread pudding:
■ 150g butter, cubed
■ 1⁄2 cup firmly-packed soft brown sugar
■ 1 cup treacle
■ 1⁄2 cup milk
■ 11⁄2 cups plain flour
■ 1 teaspoon baking soda
■ 3 teaspoons ground ginger
■ 1 teaspoon ground cinnamon
■ 1 teaspoon mixed spice
■ 2 eggs, lightly whisked
■ 1⁄4 cup golden syrup, to serve
Heat the oven to 180 degrees Celsius. Butter a 22cm spring-form cake tin, and line the base with baking paper. To prepare the topping, scatter the brown sugar evenly over the base of the tin. Cut each pear quarter in half lengthways, then arrange the pear slices, slightly overlapping, on top of the sugar. Pour melted butter over the pears.
For the pudding, heat the butter, sugar, treacle, and milk in a pot until the butter melts. Set aside for 10 minutes to cool.
Sift the flour, baking soda and spices into a large bowl and make a well in the centre. Whisk the eggs into the butter mixture, and pour this liquid into the well.
Stir together until just combined into a smooth batter. Carefully pour the batter over the pears.
Place the cake tin on a baking tray to catch any sugary drips while cooking. Bake for 55-65 minutes, or until a skewer inserted into the centre comes out clean.
Sam Mannering’s plum cobbler
Serves: 4-6 Preparation time: 10 minutes Cooking time: 1 hour
■ 1 x 850g tin black doris plums, stones removed
■ 2 sticks cinnamon
■ 2 lemons
■ 1 cup sugar
■ 3⁄4 cup flour
■ 2 teaspoons baking powder
■ A pinch of salt
■ 3⁄4 cup milk
■ 1⁄4 cup melted butter
■ Cream, to serve
Preheat the oven to 180 degrees Celsius. In a saucepan over a medium heat, combine the plums and juice, cinnamon sticks, and zest and juice from one of the lemons.
Simmer for about 5 minutes, so the liquid reduces by about a third. Take care not to let it burn. Remove from the heat and let it cool slightly. Remove the cinnamon sticks.
In a mixing bowl, combine the sugar, flour, baking powder, and salt. Create a well in the middle and pour in the milk. Whisk to create a smooth batter. Add the zest and juice from the second lemon and mix in well.
In a large, oven-proof pot, casserole or dish with high sides, pour in the melted butter and then the batter over the top, but don’t mix the two together. Spoon the plum mixture evenly over top.
Bake for 45 minutes to an hour, until it is well risen and golden brown on top.
Allow to cool for several minutes before serving with runny cream or icecream.