Love, love, love these. There’s only a small amount of maple syrup as most of the sweetness comes from the apple and carrot. Who would have thought a steamed pudding could be so low in calories? These are light and luscious – a real treat. They’re best eaten hot or while still warm.
Ingredients
- 75 g raisins
- 150 g wholemeal flour
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- 1 tbsp ground ginger
- 2 tsp cinnamon
- 75 ml buttermilk
- 25 ml maple syrup
- 2 eggs
- 1 eating apple, peeled and finely grated
- 150 g carrot (or sweet potato), finely grated
How to Make It
- Grease 6 pudding basins with a little oil. Put the raisins in a bowl and cover them with just-boiled water. Leave them to stand while you make the sponge mixture.
- Put the flour, baking powder, bicarbonate of soda and ginger into bowl and mix to combine. Add all the remaining ingredients and fold everything together until you have a soft batter with a dropping consistency. Drain the raisins and add them to the bowl at this point.
- Divide the mixture between the pudding basins. Cover each basin with a piece of foil or baking paper, making sure you fold a pleat into the middle. Secure with string.
- Put the puddings in a steamer over a saucepan or stand them on a trivet or a folded tea towel in the saucepan. Add just-boiled water to the lower part of the steamer or to come halfway up the sides of the puddings if they are in a saucepan. Steam for 45 minutes until well risen and springy to touch, checking that the water doesn’t boil dry. Turn out and serve with single cream and a touch of maple syrup if you like.
