Sunday, 29 January 2012

Making puddings for freezing

As tonight's tea (stew) is already made and waiting to be warmed up, I though I would make a basic sponge pudding and create some mini steamed ones with the mixture.

I mixed together 3 oz margarine and 3 oz sugar. Added 1 beaten egg and then 6 oz S. R. Flour. One finely chopped ball of stem ginger and 2 tablespoons of the syrup were added. As I had used half S. R. wholemeal flour, I also added a little milk to get a dropping consistency.

I greased and base lined 6 mini tins (although in the end only had enough mixture for 5).

Then I divided the mixture up between them (around 1 1/2 tablespoons each one).

I cut and folded some parchment paper (slightly larger than the tin size) and held it in place with a rubber band.

They were steamed for around one hours and here they are, fresh out of the steamer. 

Once cooled, two will be used with some custard for after the stew, the other three will be frozen. Next week I shall make some more in a different flavour, then we will have in the freezer enough for another 3 puddings each.


  1. Those look so light! I'm going to have to keep an eye out for some secondhand small tins so that I can make some.

    1. Hi Scarlet, you could use 1/2 sized baked bean tins or something similar but as their sides don't slope, you will need to line them as well as the base. About 2 - 2 1/2 heaped tablespoons of mixture might be enough.

  2. They look very nice, and I'm sure they are very delicious!

    And thanks for your nice comment :) For the dishcloths I use ordinary cotton yarn, and needles 5,5 or 6 :)

  3. Puds look lovely. I'm just off to make a jam sponge pud for after our tea tonight.

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