A delicious classic.
- 350g fresh rhubarb, cut into 4cm lengths
- 200g caster sugar
- 1 tsp ground ginger
- 125g unsalted butter
- few drops natural vanilla extract
- 2 medium eggs, beaten
- 175g self-raising flour
MethodRemove from heat.
- butter, for greasing
- custard, to serve (optional)
- 4 tbsp jam (we used strawberry), marmalade, curd, golden syrup or chopped stem ginger (or 200g/7oz canned fruit, drained and roughly chopped)
- 175g/ 6oz butter, softened
- 175g/ 6oz caster sugar
- 3 eggs
- 175g/ 6oz self-raising flour
- 1 tbsp milk
- 1 tsp vanilla extract
- Generously grease a 1.2-litre pudding basin and put your chosen topping in the base. Boil a kettle of water. To prepare your steamer, put a snugly fitting upturned bowl in the base of a large, deep saucepan, big enough to hold the pudding.
- Put the ingredients for the sponge in a food processor and blend until smooth (but don’t overwork the mix), then tip into the pudding basin. Cover with a lid made of baking parchment and foil, and tie with string to secure (see step-by-step). Stand the pudding on the upturned bowl in your saucepan. Pour in enough hot water to come halfway up the side of the pudding basin. Set over a medium heat and bring to the boil. Cover the pan with a tight-fitting lid, lower the heat to a gentle simmer and leave to steam for 2½ hrs, topping up with boiling water if the level gets too low.
- Check the pudding is cooked by inserting a skewer through the foil and parchment lid into the centre of the pudding. If the skewer still has some wet mixture on it, return the pudding to the steamer for a further 15-20 mins, then check again. Once cooked, uncover and turn the pudding onto a plate. Serve straight away with custard, if you like.
- 375g self-raising flour
- 140g suet
- a little oil or lard, for greasing
- 2 tbsp dripping or lard
- 600g cubed stewing venison - I used trimmed shoulder
- 140g cubed pork belly, skin on
- 1 onion, finely sliced
- 1 tbsp plain flour
- 1 tsp thyme leaf, chopped
- 1 bay leaf
- 2 tbsp mushroom ketchup
- 100ml port
- 50ml red wine
- 125ml good beef stock
- First, make the pastry. Put the self-raising flour and 1 tsp salt in a large bowl and stir in the suet. Add 250ml cold water, a little at a time, gradually bringing the dough together. You may not need all the water. Allow to rest for 10 mins or so.
- To make the filling, melt half the dripping in a large frying pan over a high heat. Fry the venison and pork in batches until thoroughly browned. Remove the meat to a large bowl, then add the rest of the dripping to the pan over a medium heat. Add the onion and cook gently for 5 mins until it begins to soften.
- Return the meat to the pan and stir, then add the flour and stir well. Add the thyme, bay, ketchup, port, wine and stock, bring to a simmer and season. Tip the mixture into a large bowl. Allow to cool, then chill. Can be made 2 days in advance.
- When you are ready to make the pudding, grease a 1-litre pudding basin with a little oil or lard. Roll out two-thirds of the pastry to a large circle and use it to line the basin. Allow the pastry to overlap the edges all around. Add the filling, pressing it down well. Roll out the remaining pastry to a circle to make the lid. Using a little cold water, moisten the edges of the lining pastry, put the lid on top and crimp the edges well, pressing to seal. Trim off excess pastry.
- To cover the pudding, lay a sheet of foil on top of a sheet of non-stick baking parchment. Fold a pleat in the sheets (this will allow the pudding room to expand) and put them over the basin. Tie the sheets on with string, securing tightly, and trim off any excess paper and foil.
- To cook the pudding, lay a pastry cutter or metal ring in the base of a large pan (or use an upturned plate or saucer). Put the pudding basin on it and add water to the pan so that it comes approximately halfway up the basin. Bring the pan to a simmer, then reduce the heat and add the lid. Check after 10 mins that the pan is still simmering gently – don’t let it boil too vigorously. When you are sure the pan is set at the right temperature, cook the pudding for 3½-4 hrs. Top up the pan with boiling water at regular intervals.
- Once the pudding is cooked, take it out of the pan and remove the foil and paper. Invert a plate onto the pudding, then turn the plate and pudding over. Gently remove the basin. Serve the pudding immediately with your favourite winter vegetables.
- butter, for greasing
- 3 balls stem ginger from a jar, finely chopped, plus 4-6 tbsp syrup from the jar
- 3 large eggs
- 200g golden caster sugar
- 200g peeled and finely grated butternut squash
- zest 1 large lemon
- 175g rice flour
- 50g ground almond
- 2 tsp ground ginger
- 2 tsp baking powder
- Lightly butter a 1.5-litre pudding basin. Put one-third of the stem ginger and all the ginger syrup in the bottom. Set aside.
- In a bowl, beat the eggs and sugar with an electric whisk until pale and fluffy. Fold in the butternut squash, lemon zest and the remaining stem ginger. Fold the dry ingredients into the egg mixture with a large metal spoon until well combined.
- Fill the basin with the sponge mixture. Cover with a layer of buttered baking parchment and foil, making a pleat in the centre to allow the pudding to rise. Tie on securely with string, then put in a steamer or large pan with an upturned bowl in the bottom. Add boiling water to come halfway up the sides of the basin, cover with a lid and simmer for 1½ hrs. Check the water level every now and then, and top up if you need to.
- To test when the sponge is ready, insert a skewer into the centre. It should come out clean with no trace of raw mixture. Unwrap and serve hot.