05 September, 2015

Fruit Pudding

After making the skilly 'n' duff, I decided that I wanted to find a steamed pudding recipe that didn't take so long to make. This one is loosely adapted from the Japanese dessert known as mushi pan. Be careful when steaming; you don't want to boil the water too hard or it will splash into your ramekins and ruin everything.

Fruit Pudding

Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Yield: 4 puddings


  • 1/2 cup flour
  • 1 tbsp brown sugar
  • 1 tsp baking powder
  • 1/4 cup milk
  • 1/4 cup blueberries

  1. Whisk together the flour, sugar, and baking powder in a small bowl.
  2. Place the milk and blueberries into a blender and puree until smooth.
  3. Pour the liquid mixture (only about 1/2 cup worth -- if you have more don't use it all) into the dry ingredients and stir until combined.
  4. Divide the batter among four ramekins
  5. Place a pot with an inch of water onto the stove and bring to a simmer
  6. Add the ramekins to the water, wrap the pot's lid with a towel (to prevent dripping condensation) and cover
  7. Steam the puddings for about 10 minutes, or until a toothpick inserted into the center comes out dry. 

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