Prune & Walnut Puddings With a Lemon Sauce

We tend to associate prunes with  the elderly and care homes  . . .  tinned yucky prunes that have a really pasty consistency and are blecch.  (Sorry, don’t like tinned prunes!)

The original recipe actually called for finely chopped Dates.  I couldn’t find any in my larder, so I used prunes instead . . .  with great success! 

I also added chopped toasted walnuts  . . . for a bit of interest and crunch. 

It is a steamed pudding  . . .  you simply mix the batter together and then pop it into a buttered pudding basin, or buttered individual pudding basins.  If you do it as one large pudding, it will take roughly twice the time as the individual ones.

Don’t worry if you don’t have individual pudding basins, you can also use custard cups  . . .  even small tins, about the size of a mandarin tin.  Just make sure you butter them well. 

You could of course also serve it with ice cream or even pouring cream  . . . 

Just don’t skip the lemon sauce! 

When I make it again (and I WILL!) I am going to add some chopped dried apricots . . .  they are so jewel-like and taste fabulous with prunes!

Bottom line  . . . with prunes, or prunes and apricots . . .  with dates . . .  toasted nuts or not, this is one very gorgeous pudding.

Your family is sure to love it.

Steamed Prune & Walnut Puddings

ingredients:

• 40g soft fresh bread crumbs (2/3 cup)
• 80g plain flour (2/3 cup)
• 2 tsp baking powder
• 85g finely chopped suet (2/3 cup)
• 125g granulated sugar a92/3 cup)
• 1 large free range egg
• 100g finely chopped prunes (2/3 cup)
• 40g chopped toasted walnuts (1/3 cup)
• 1/2 tsp salt
• 1/2 tsp vanilla extract
• 1/2 tsp lemon extract
• 156ml milk (2/3 cup

• 95g sugar (1/2 cup)
• 1 TBS plain flour
• 240ml water (1 cup)
• the juice of one lemon
• 1 tsp butter

instructions:How to cook Steamed Prune & Walnut Puddings

1. You will need a steaming pan, and four individual molds,  or custard cups. (heat proof).  Butter the four molds or cups really well. Have ready 4 squares of tinfoil which you have also buttered and pleated in the middle, and which are large enough to wrap over the tops of the cups securely.
2. Measure all of the ingredients for the pudding into a bowl, in order given.  Stir well for several minutes.  Divide between the four cups.  Place boiling water in the bottom of the steamer.  Secure the tops of the cups with the pleated and buttered foil, covering them completely.  Place them into the rack of the steamer. Cover and steam over simmering water for  1 hour to 1 1/2 hours.  To check for doneness, insert a toothpick into one. If it comes out clean they are done.
3. About 15 minutes before they are done make the sauce.  Measure the sugar and flour into a small saucepan.  Whisk together and then whisk in the water. Cook, stirring for about 2 minutes over moderate heat, at which time the sugar should have melted and it will have slightly thickened.  Beat in the lemon juice and the butter.
4. Run a knife around the inside rim of each mold.  Insert over serving plate (s) and gently tip out.  Spoon a bit of sauce over top and pass the remainder at the table.
5. Serve hot.

NOTES:

Any leftovers can be reheated gently in a steamer for about 10 to 15 minutes.

Our days of hot puddings are almost to a close now.  Why not make one last pudding before the berries start, something to hold you over until next autumn!

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The English Kitchen

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