Daring Bakers go British

The April 2010 Daring Bakers’ challenge was hosted by Esther of The Lilac Kitchen. She challenged everyone to make a traditional British pudding using, if possible, a very traditional British ingredient: suet.

After reading what this months challenge was and that I had to use suet I decided that I was not going to participate, I had no intentions of using suet…yuck.  As the weeks went by I would check in to see what everyone else was making and the puddings were looking great!  I further read the detailed instructions and saw that there were many alternatives for the suet and decided I was back in!

Steamed Apple Pudding


  • 100g butter , at room temperature
  • plain flour , to dust
  • 6 tbsp golden syrup
  • 4 apples , peeled, cored and cut into cubes
  • 100g golden caster sugar
  • 1 lemon , zested
  • 2 eggs , beaten
  • 125g self-raising flour
  • 4 tbsp milk


1. Butter and lightly flour a 1.2-litre pudding basin.

2. Melt 4 tbsp of the golden syrup with 25g of the butter in a frying pan. Let everything bubble  together for a couple of minutes then add the apple and cook for a further 5 minutes.

3. Beat together the rest of the butter, the sugar and lemon zest in a large bowl with an electric  whisk until pale and fluffy. Beat in the eggs, self-raising flour and milk, then stir in the rest of the golden syrup.

4. Put the toffee apple mixture into the pudding basin and spoon the flour mixture over.

Cover with a double piece of foil or greaseproof paper, with a pleat across the centre.

5. Tie on firmly with a piece of string.

Cook in a steamer over simmering water for 11/2-2 hours ( I do not have a steamer so I used a big pot and made a ring of tin foil to set the pudding on so it was not in the simmering water)

Top up the water if you need to.

The pudding is cooked when a skewer inserted into the middle comes out clean.

I had to say this was a great challenge.  Once I gave into it and used an alternative to the suet I really enjoyed it.  I had never tried anything like the steaming process.  It was really easy and very tasty and moist.  I would like to try a chocolate one next.

Thank you Esther for a great challenge!


3 thoughts on “Daring Bakers go British

  1. That last photograph of the steaming pudding is exquisite superb effort and I’m so glad you have found a new baking technique (steaming) bravo on your results. Cheers from Audax in Sydney Australia.

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