About this recipe:A pleasingly light yet traditional pudding for wintry days, this offers all the pleasure of a steamed pudding without the unhealthy saturated fat in suet. Layers of sliced kumquats add a deliciously tangy citrus flavour.
2 tbsp clear honey
150 g (5½ oz) fresh fine white breadcrumbs
100 g (3½ oz) demerara sugar
50 g (1¾ oz) self-raising flour
1 tsp baking powder
1 egg, beaten
2 tbsp semi-skimmed milk
30 g (1 oz) unsalted butter, at room temperature
225 g (8 oz) kumquats, sliced (with skin)
1 tbsp sugar
300 ml (10 fl oz) semi-skimmed milk
1 tsp pure vanilla extract
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:1hr45min › Ready in:2hr
Put the honey in the bottom of a 900 ml (1 1/2 pint) pudding basin and turn it so that the honey coats the bottom half of the basin. Set aside.
Put the breadcrumbs in a large mixing bowl. Stir in the sugar, flour and baking powder. Add the egg, milk and softened butter and mix together to form a stiff cake-like mixture.
Place a quarter of the pudding mixture in the bottom of the honey-lined pudding basin and arrange half of the kumquat slices on top. Add half the remaining mixture to the basin and top with the remaining kumquat slices. Finish with the last of the pudding mixture and press down lightly to smooth the surface.
Bring a steamer or deep pan of water to the boil. Cover the top of the pudding basin with cooking foil and secure it firmly with string tied round under the rim. Use some more string to make a handle. Place the pudding in the steamer. The water should come no more than halfway up the side of the basin. Cover and steam for 1 3/4 hours, topping up the water as necessary.
About 20 minutes before serving, make the custard. In a bowl, beat the eggs with the sugar and 3 tbsp of the milk. Put the rest of the milk in a heavy-based saucepan and heat until bubbles appear round the edge. Pour the hot milk onto the eggs, stirring, then strain the mixture back into the pan. Cook over a low heat, stirring constantly, until the custard thickens enough to coat the back of the spoon in a thin layer. Do not allow to boil. Stir in the vanilla extract.
When the pudding is cooked, carefully remove it from the steamer, lifting it by the string handle. Remove the foil covering, place a plate over the top of the basin and invert it. With a gentle shake, the pudding will fall out of the basin onto the plate. Serve hot, with the custard.
Use sliced oranges instead of kumquats.
Kumquats are not a true citrus fruit, but are closely related and so, not surprisingly, they are an excellent source of vitamin C. Although this vitamin is no longer believed to have a direct effect in preventing the common cold, it does help to maintain the immune system and may well modify the severity and duration of infections. * Milk provides calcium and phosphorus – both important for strong bones and teeth – as well as protein and many B vitamins.