Maori Steamed Pudding
ID: d3db2177...
A traditional Maori steamed pudding that is dense, moist, and cake-like. Made with a rich burnt sugar caramel base, it is steamed to perfection and served warm with custard and golden syrup.
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🍳 Cooking Flow
Make the burnt sugar caramel syrup and let it cool. → Cream the butter and sugar, then mix in eggs, dissolved baking soda, vanilla, and grated allspice. → Incorporate the cooled caramel and flour into the batter. → Divide batter into greased loaf tins, cover tightly with foil, and steam for 2.5 hours. → Slice and serve warm with custard and golden syrup.
Cooking Steps
Brief Cooking Order
Make the burnt sugar caramel syrup and let it cool. → Cream the butter and sugar, then mix in eggs, dissolved baking soda, vanilla, and grated allspice. → Incorporate the cooled caramel and flour into the batter. → Divide batter into greased loaf tins, cover tightly with foil, and steam for 2.5 hours. → Slice and serve warm with custard and golden syrup.
Introduction
A traditional Maori steamed pudding that is dense, moist, and cake-like. Made with a rich burnt sugar caramel base, it is steamed to perfection and served warm with custard and golden syrup.
Step 1
Heat sugar in a saucepan over medium-high heat until it caramelises into a deep amber color. Remove from heat, carefully whisk in the warm water, and set aside to cool.
Step 2
In a stand mixer, cream the softened butter and sugar together for 2-3 minutes until light and fluffy.
Step 3
Add the eggs one at a time, followed by baking soda dissolved in milk, and vanilla paste. Finely grate the whole allspice berry into the mixture.
Step 4
With the mixer on low, slowly pour in the cooled caramel syrup, then add the plain flour and mix until just combined.
Step 5
Grease two loaf tins with butter. Divide the batter evenly between the tins, smooth the tops, and wrap tightly with foil.
Ingredients List
Important Notes
Do not stir the sugar with a spoon while caramelizing, as it can cause recrystallization; instead, swirl the pan gently.
When adding warm water to the hot caramel, do so very carefully as it may splat and bubble up rapidly.
Ensure the foil covers the loaf tins tightly so no steam or water droplets enter the pudding during cooking.
Check the water level in the steaming pot every 30-40 minutes to ensure it doesn't boil dry.
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