Recipe for Basic Recipe For Steamed Pudding

Instructions:
1) Grease a 2-pint, heatproof pudding basin.
2) Beat margarine until soft and creamy and then beat in sugar.
3) Mix flour and salt and add it a little at a time alternately with the beaten egg.
4) Fold in milk 5) Spoon into greased basin, smooth top.
6) Cover with greased, greaseproof paper and foil, tucking edges securely round rim.
7) Steam the pudding in a steamer.
Or, stand basin on a trivet.
Basic Recipe For Steamed Pudding 4ozs margarine 4ozs castor sugar (Superfine) 6ozs self Raising flour upturned saucer in a saucepan with enough boiling water to come halfway up the basin.
Steam for 1.
1/2 hours.
Keep water boiling, replenishing as necessary.
If you have a pressure cooker, cook at pressure for 30 minutes.
Reduce pressure quickly.
Serve with custard or chocolate sauce, or with warmed Golden Syrup or a jam sauce.
Variations: Marble Pudding: When pudding is mixed: 1) Divide mixture into 3 portions.
2) Colour one portion pink with a few drops red food colouring.
3) Mix 2 teaspoons cocoa with 2 teaspoons hot water.
Fold this into another portion.
4) Spoon into the greased pudding basin alternate spoonfuls of the plain, pink and chocolate mixtures.
Smooth top.
Continue from paragraph 6 of the above recipe.
Sultana Pudding: Follow the basic recipe, adding 3 to 4 ounces Sultanas to the flour (paragraph 3) Chocolate Pudding: Omit 1 oz of flour from the basic recipe and replace with 1 oz cocoa.
Sieve this with the flour and add as instructed in paragraph 3 of the basic recipe.
Coffee pudding: Dissolve 2 level teaspoons instant coffee into 2 teaspoons boiling water.
Mix this with the milk and fold as instructed in paragraph 4 of basic recipe.
Orange or Lemon Pudding: Omit the milk from the basic recipe and add the rind and juice of 1 orange or 1 lemon.
Jam, Marmalade or Lemon Curd may be used as a topping for the pudding.
Follow the basic recipe but put two Tablespoons of jam, marmalade or lemon curd into the greased pudding basin before spooning in the pudding mixture.
CHOCOLATE SAUCE 1 level dessertspoon cornflour (that is about 1/2 tablespoon cornstarch) 2 ozs sugar 1/2 oz cocoa 1/2 pint milk 1/2 oz margarine 1/2 teaspoon vanilla essence (flavour or extract) 1) Blend cornflour (cornstarch), sugar and cocoa with a little of the milk.
2) Bring the rest of the milk to the boil and pour over the cornflour (cornstarch) mixture, stirring to combine.
3) Return mixture to pan and simmer for 2 minutes.
4) Remove from heat and stir in the margarine and vanilla.
Remember that 1/2 British pint is slightly more than 1/2 American pint - so if necessary add a little more milk to get the consistency you desire for the sauce.
Hope this helps.

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