Victorian Steamed Pudding was favourite among the Victorians, and it is a rich and filling pudding still popular today, filled with candied fruit which was a beloved treat at the time. English puddings were generally warm and filling in the winter, served with custard or cream.
- 125g (1 cup) sugar
- 1 cup butter
- 2 beaten eggs
- 125g (1 cup) flour
- ½ teaspoon baking powder
- 1 cup raisins
- ½ cup sultanas (optional)
- 1 tablespoon candied peel
- ½ teaspoon ground mace
- 1 tablespoon milk and pinch of salt
- Cream the sugar and butter together in a bowl until light and fluffy.
- Beat in the eggs. In a separate bowl, sift the flour, baking powder and salt. Then fold in the egg mixture.
- Add the raisins, sultanas, peel (finely chopped) and mace to the mixture and add a little milk if the mixture seems too stiff. Place the mixture into a greased pudding basin. Cover with a buttered greaseproof paper sheet and seal with silver foil. Steam the pudding for 1½ to 2 hours.
- Serve, whilst still warm, with custard or cream.