Unfortunately steamed puddings seem to be a thing from the past.  I remember my mum making them and I was always intrigued how they cooked in a pot of steaming water?  This recipe is fantastic as you can make it larger or smaller by simply weighing the egg and doing a little arithmetic.  I have used plums for this recipe, but I have used apples, pears, peaches etc.

Serves 6

Ingredients

400g plums, stones removed and cut into pieces

40g light brown sugar

2 eggs (100g)

100g butter

100g caster sugar

100g flour

2 tsp baking powder

1-2 Tbsp milk

Method

Place the prepared plums into a small saucepan with the sugar and cook gently for about 5 minutes or until the plums have softened. 

Grease the inside of a 1 litre pudding basin with butter.

Put the plums in the bottom and chill until completely cool.

Bring a large deep pot half full with water to the boil.  Place a heat proof trivet (i used a plate) in the water and cover with a tight fitting lid.

To make the pudding batter.  This is the formula to remember.

Crack the eggs and weigh. Now measure out in separate bowls the butter, sugar and flour, each equal the weight of the eggs.  If you want a large pudding simply weigh 3-4 eggs and then follow above instructions.  It works every time!

Cream the butter and sugar until light and fluffy.  Add the eggs, one at a time. Beating well until fluffy and creamy.

Sieve the flour and baking powder together and fold into the egg mixture.

Add enough milk to give you a soft dropping consistency.

Spoon the pudding batter over the plums.

Cover with a large round of baking paper, followed by tin foil.  Secure tightly to the rim with string.

Place the pudding on the trivet and if needed top up the boiling water so that it comes ⅔ up the sides of the pudding.  Cover tightly with the lid and simmer for 1 ½ hours.

Once cooked remove from the water and cool for 20 minutes before turning upside down onto your serving platter.

Best enjoyed warm.