Eve's Pudding Recipe: A Mary Berry Classic
Mary Berry's recipes are synonymous with delicious, straightforward baking, and her Eve's Pudding is no exception. This steamed sponge pudding, a true British classic, is surprisingly simple to make and delivers a wonderfully moist and comforting dessert. This guide will walk you through making Mary Berry's Eve's Pudding, providing tips and tricks for success.
Understanding the Ingredients: Key to a Perfect Eve's Pudding
Before you begin, let's understand the role of each ingredient in creating this delightful pudding:
- Self-raising flour: Provides the structure of the pudding. Using self-raising flour eliminates the need for added baking powder.
- Caster sugar: Adds sweetness and helps create a tender crumb.
- Eggs: Bind the ingredients together and contribute to the richness.
- Milk: Adds moisture and helps create a light and airy texture.
- Butter: Adds richness and flavour, contributing to the overall deliciousness. Using softened butter is crucial for proper incorporation.
- Suet: This is a key ingredient in many steamed puddings. It adds richness and a slightly crumbly texture. You can find suet in most supermarkets.
- Mixed spice: Provides warmth and aromatic depth to the pudding. Don't skimp on this!
Step-by-Step Guide: Mary Berry's Eve's Pudding Recipe
This recipe follows a standard method, ensuring a consistently excellent result. Remember to adjust oven temperatures according to your appliance.
Ingredients:
- 110g self-raising flour
- 110g caster sugar
- 2 large eggs
- 110ml milk
- 55g shredded suet
- 1 tsp mixed spice
- Butter for greasing
Instructions:
- Prepare the pudding basin: Generously grease a 1-litre pudding basin with butter. This prevents sticking and ensures easy removal.
- Combine dry ingredients: In a large bowl, sift together the flour and mixed spice. Add the sugar and suet.
- Add wet ingredients: Whisk the eggs and milk together in a separate bowl. Gradually add the wet ingredients to the dry ingredients, gently folding until just combined. Avoid overmixing; a few lumps are okay.
- Fill the basin: Pour the batter into the prepared pudding basin. Cover the basin with a lid or greaseproof paper, secured with string.
- Steam the pudding: Place the pudding basin in a larger saucepan. Add enough boiling water to come halfway up the sides of the basin. Bring the water back to a boil, then reduce the heat and simmer gently for 1 ½ - 2 hours. The pudding is ready when a skewer inserted into the center comes out clean.
- Serve: Carefully remove the pudding from the saucepan and let it cool slightly. Invert the pudding onto a serving plate. Serve warm with custard or your favorite sauce.
Tips for Success: Mastering Mary Berry's Eve's Pudding
- Don't overmix the batter: Overmixing will develop the gluten in the flour, resulting in a tough pudding.
- Check for doneness: Use a skewer or toothpick to check if the pudding is cooked through. If it comes out clean, it's ready.
- Let it rest: Allow the pudding to rest for a few minutes after steaming before inverting. This prevents it from breaking apart.
- Get creative with the sauce: While custard is traditional, try serving your Eve's Pudding with brandy butter, vanilla ice cream, or even a berry compote.
FAQs: Common Questions about Eve's Pudding
Q: Can I use a different type of flour? A: It's best to stick to self-raising flour for this recipe. Other types of flour will require adjustments to the recipe.
Q: How do I know if my pudding is cooked? A: A skewer inserted into the center should come out clean. If it's still wet, it needs more steaming time.
Q: Can I make this ahead of time? A: Yes, you can steam the pudding ahead of time and reheat it gently before serving.
By following these steps and tips, you'll be well on your way to creating a delicious and memorable Mary Berry Eve's Pudding. Enjoy!
