As mentioned on BBC Radio Solent, 1st November 2012.
This easy to make cold weather pudding is a real firecracker and has just the right amount of sweetness to finish any meal. It’s hassel free, has lots of variations and is really light in texture.
It would also make a great alternative to a Christmas pudding.
- 25g pistachio nuts, finely chopped
- 25g butter, for greasing
- 100g butter
- 150g sugar
- 3 eggs
- 225g self raising flour
- 100g white chocolate, small pieces
- 1-3 tbsp milk
- candied orange peel or cranberry compote
- 1. Butter the inside of 6 individual pudding basins, 150ml ( ¼ pt). Cut 6 small rounds of greaseproof to fill the base.
- 2.Dust the inside with chopped pistachios, tapping the mould to remove any excess. Select a suitably large saucepan that will hold all 6 moulds, fill with 2 inches of water and place on the heat to begin simmering.
- 3. To make the sponge: Beat the butter and sugar until white and the sugar has dissolved. Add the eggs and beat again until light and fluffy. Stir in the sifted flour, then beat until smooth and light. Fold in the white chocolate. Adjust the consistency with milk, try to achieve a dropping consistency.
- 4. Fill each mould ¾ full. Place in the saucepan of simmering water and cook for 40-50 minutes. A larger steamed sponge of 900ml (1 ½ pt) capacity will take 1 ¼ -1 ½ hours. Remember to top up the water as necessary.
White Pepper’s Top Tip: The pistachio nuts can be replaced with flour when making variations of this recipe. Partially cooked fruit can be placed in the bottom of the mould before adding the sponge mixture to create an upside-down finish.
Variations: Blackberry & apple, orange & honey, lemon, pear & ginger, marmalade & many more…