Steamed date pudding

  • 3 hrs cooking
  • Serves 10
  • Print


Steamed date pudding
  • 3 cup (420g) dried dates, coarsely chopped
  • 90 gram butter
  • 3/4 cup (165g) firmly packed light brown sugar
  • 3/4 cup (180ml) water
  • 1 tablespoon malt vinegar
  • 2 eggs
  • 1 tablespoon brandy
  • 2 cup (300g) plain (all-purpose) flour
  • 1/2 cup (75g) self-raising flour
  • 1 teaspoon baking soda
  • 1 teaspoon each ground cinnamon and mixed spice
  • 1/2 cup (125ml) milk


Steamed date pudding
  • 1
    Grease 2-litre (8-cup) pudding steamer.
  • 2
    Stir dates, butter, sugar and the water in medium saucepan, over low heat, without boiling, until butter is melted and sugar dissolved; bring to the boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in vinegar; cool to room temperature.
  • 3
    Stir eggs and brandy into date mixture, then stir in sifted dry ingredients and milk, in two batches. Spoon mixture into steamer; cover with greased foil, secure with string or lid.
  • 4
    Place steamer in large saucepan with enough boiling water to come halfway up side of steamer; cover with tight-fitting lid. Boil about 2 hours, replenishing water as necessary to maintain level.
  • 5
    Serve pudding warm with custard or cream.

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