Patriotic Pudding

A sustaining banana-flavoured steamed pudding, Patriotic Pudding should be served with Creme a la Vanille. To obtain the correct consistency, use bananas which are very ripe and soft.

Serve Patriotic Pudding with a plain custard, such as Cretne a la Vanille.4 oz. plus

2 teaspoons butter

6 oz. flour

½ teaspoon salt

1 teaspoon baking powder

4 oz. castor sugar eggs

3 large bananas, peeled and mashed

2 tablespoons milk grated rind of

1 orange

Using

1 teaspoon of the butter, grease a

2-pint pudding basin and set aside.

Sift the flour, salt and baking powder into a medium-sized mixing bowl. Set aside.

In another medium-sized mixing bowl, cream 4 ounces of the butter and the sugar together with a wooden spoon until the mixture is light and fluffy. Beat in the eggs, one at a time, adding a little of the flour mixture with each egg. Using a metal spoon, carefully fold in the remaining flour mixture. Mix in the mashed bananas, milk and orange rind. Spoon the mixture into the prepared pudding basin and set aside.

Cut out a circle of greaseproof or waxed paper about 4-inches wider in diameter than the rim of the pudding basin. Grease the paper circle with the remaining teaspoon of butter. Cut out a circle of aluminium foil the same size as the circle of paper. Place the circle of paper against the circle of foil, buttered side away from the foil and, holding them firmly together, make a 1-inch pleat across the centre. Place the pleated circle, foil uppermost, over the pudding basin and tie it on securely with string.

Place the basin in a large saucepan and pour in enough boiling water to come two-thirds of the way up the sides of the basin. Cover the pan and place it over low heat. Steam the pudding for 1 ½ hours, adding more boiling water to the pan when necessary.

Remove the pan from the heat. Lift the pudding out of the pan. Remove and discard the paper, foil and string. Run a sharp knife around the edge of the pudding to loosen the sides. Place a serving dish, inverted, over the top of the pudding and reverse the two, giving the basin a good shake. The pudding should slide out easily. Serve immediately.

Sorry, comments are closed for this post.

Share On Facebook
Share On Twitter
Share On Google Plus