Instructions: Spoon your topping choice into the bottom of the basin.

Beat together the flour salt butter sugar and eggs to a soft consistency.

If it is very dry especially with wholemeal flour beat in a little milk.

Carefully spoon the mixture into the prepared basin.

Cover with a circle of greaseproof paper and either a sheet of pleated foil or the plastic lid.

Use a deep enough saucepan to take the pudding basin standing on a trivet an old saucer or a wad of newspaper.

Stand the pudding in the pan on the trivet. Pour in enough boiling water to come halfway up the basin and cover the pan. Stand it on the simmering plate bring to the boil and simmer (if necessary move slightly off the plate) for 30 minutes. Remove to the simmering ovenand leave for about 3 hours.

The pudding will continue to steam the water should not need topping up.

Turn out onto a warm plate and serve with cream yoghurt custard or more topping as a sauce.

Variations:
chocolate and brazil nut
3 tbsp cocoa
50g brazil outs
Add 3 tbsp cocoa sifted with the flour to the basic mixture. Chop the nuts and fold into the mixture before putting in the basin.

sticky toffee pudding
200g soft brown sugar
100g butter
6 tbsp double cream
Place all the ingredients in a small saucepan and stir over gentle heat to melt the butter and dissolve the sugar. Bring to the boil and simmer for 3 minutes. Pour into the basin before adding the sponge mixture.

marmalade
3 tbsp marmalade

Put the marmalade into the bottom of the basin.

syrup
3 tbsp golden syrup

Put the warmed syrup into the bottom of the basin.

Steamed puddings are marvellous when cooked in the aga and the kitchen does not fill with steam. I am giving the recipe for a fairly basic steamed pudding and several variations; you may of course want to try your own. These old fashioned puddings are becoming popular again because of their flavour and though with modern eating trends we may not revert to this sort of pudding daily it is great for a treat. I find a steamed pudding good for a supper party because it can be left cooking slowly in the simmering oveneven if guests are late or we are lingering over the main course.

Makes 4

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