I told you last week about my abundance of cumquats. Needless to say, I’m still using them up 😛
The recipe I used was pretty straightforward:
Cream the butter and sugar. This creates air-pockets in the butter, due to the grains of sugar (which is why I used granulated sugar, and not, say, caster sugar). These air-pockets then fill with steam while cooking, making the pudding light and airy. Of course, since gas expands as it heats up, the air-pockets will expand while cooking, and make your pudding rise.
Add the eggs, so that it’s wet enough to mix with the flour smoothly. This is different to pastry, where you rub the butter into the flour, and then add the eggs,. This gives a firmer texture (so that it doesn’t just crumble apart as soon as you touch it). I didn’t do it here, but add the eggs one at a time, stirring in between, so that there’s less chance of the eggs separating.
Mix, then add the cumquat juice.
I made the pudding in a glass bowl that’s able to be put in a steam oven – less waste transferring to a pudding bowl, more to eat! After scraping down the sides, I smoothed the top.
I then covered the bowl first with greaseproof paper, then with aluminium foil, and then tied it with kitchen string.
This is how the pudding looked when it came out (after I put a table-knife through it). It was soft and the perfect balance between firm and crumbly. Not at all chewy, and definitely not dry at all. It had a distinct citrus flavour that didn’t overpower.
I paired the pudding with passionfruit and white chocolate custard (I also have an abundance of passionfruit). To make the custard, I used custard powder, and just added a little extra sugar to counterbalance the passionfruit, and some extra eggs to make it more creamy.
Steamed Cumquat Pudding
Recipe from SBS
250g soft butter
400g self-raising flour
160ml (2/3 cup) cumquat juice
Note: You will need a 2L pudding basin, or a 2L mixing bowl that can go in the oven.
Cream the butter and sugar, until light and fluffy.
Add the eggs, one at a time, beating in between.
Stir in the flour, slowly, until fully mixed and smooth.
Add the cumquat juice, and stir.
If using a separate pudding basin, grease that basin and transfer the mix.
Smooth the top of the pudding.
Cover the pudding with greaseproof paper, and aluminium foil, and secure with kitchen string.
Either steam in a steam oven for 2 hours, or in a water bath (three-quarters of the way up the pudding basin) in a saucepan with the lid on, for 2 hours.
Stand for 10 minutes.
Remove the paper and aluminium foil.
Serve with condiments of your choice.