Down East Pudding with Taffy Sauce
This recipe has been shared with us by Victoria Perreau.
"This is a winter warming recipe my father would make for our family on cold winter nights when I was a child. If there was any left over, Dad would have cold slices the next day straight from the fridge, spread with leftover taffy sauce. In my desire to come up with tasty entries for the competition, I decided to make it for my children for the first time, also on a cold winter's evening. I was delighted when they also loved it." - Victoria
Recipe Tester Feedback: "This pudding is great served with the taffy sauce and vanilla ice cream – hot, sweet and cold! It is incredibly light and full of fruit, and it would be great with custard." - Gail
Contains: Gluten / Dairy / Egg
Preparation Time 30 minutes
Cooking Time 2 hours
Pudding can be frozen
- water - 420g
- raisins - 240g, or sultanas
- butter - 40g, plus extra for greasing
- water - cold
- caster sugar - 70g
- egg - 1
- golden syrup - 60g
- plain flour - 255g
- bicarb soda - 1 tsp
- salt - 1 tsp
- lemon - 1/2 tsp, zest
- water - 2L
- Taffy sauce:
- sugar - 200g
- plain flour - 25g
- butter - 30g
- water - 130g
- Grease the pudding basin well with butter and set aside.
- If you need to make your own caster sugar, add sugar (70g) to the bowl and grind Speed 9 / 3 seconds. Set aside.
- Add the water (240g), raisins (240g) and butter (40g) to the bowl. Program 5 minutes / 100C / Speed 0.5, measuring cap off. Set aside in a large bowl to cool a little.
- Add some cold water to the bowl to cover the blades and rinse to cool the bowl back to room temperature. Empty the bowl.
- Add the caster sugar (70g) and egg (1) to the bowl. Program 2 minutes / Speed 4.5.
- Add the golden syrup (60g) to the bowl. Mix Speed 3 / 30 seconds.
- Add the plain flour (255g), bicarb soda (1 tsp), salt (1 tsp), lemon zest (1/2 tsp) and the cooled reserved raisin mixture. Mix Reverse+Speed 2 / 20 seconds. Scrape down sides.
- Mix Reverse+Speed 2 / 10 seconds.
- Immediately pour the batter into the prepared pudding basin and cover with a fitted (but NOT airtight) lid. If your basin does not have a lid, you can cover it with baking paper – see Notes.
- Add water (1L only) to the bowl. Place the covered pudding basin into the steaming attachment (with the steaming attachment lid on). Program 60 minutes / Steaming Temperature / Speed 2.
- After 60 minutes add more water (1L) to the bowl. Program 60 minutes / Steaming Temperature / Speed 2.
- Remove the steaming attachment and pudding basin and empty out the remaining water. Dry the jug to make the taffy sauce.
- Add the sugar (200g) and plain flour (25g) to the bowl. Mix Speed 3 / 5 seconds.
- Add the butter (30g) and water (130g) to the bowl. Program 5 minutes / Steaming Temperature / Speed 2, measuring cap off.
- Turn the pudding out onto a serving dish and pour over the taffy sauce. You can also serve with pouring cream or ice cream.
- To cover a bowl for steaming a pudding: if your bowl doesn’t already have a fitted lid, you need to make one.
- Cut a sheet of baking paper much larger than the top of the bowl and fold one or two pleats in it. This will allow for the pudding to expand upwards a little if necessary, without squeezing out of the bowl.
- After you pour the batter into the bowl, you then need to tie the baking paper around the bowl.
- First use some sticky tape to stick the paper to the bowl, then wrap some string around the bowl and paper twice. Sticky tape the string to the paper, then tie a double knot in the string.
- It is helpful to have someone else who can hold the string while you tie it.