Burnt Sugar Steamed Pudding

This Burnt Sugar Steamed Pudding recipe is the only steam pudding I knew growing up and it’s thanks to my best friend who is Maori. This meant special occasions at her house saw her stepmom make a version of this burnt sugar steamed pudding. The only difference is the standard steamed pudding was made in small aluminium cans that had been cleaned out and had the labels removed, served with a dousing of pouring cream.

Steamed pudding is a classic in New Zealand usually reserved for special occasions, though it should in reality, not just be saved for those holidays or special get togethers. The images of slices all laid out on different plates truly reflect what it felt like on those special occasions where there were so many people ready to tuck into a slice of this pudding.

The time it takes to make Burnt Sugar Steamed Pudding let's you  do it's thing on your stovetop, whilst you get to cooking the main course.

Why you'll love this

That burnt sugar caramel

Burnt sugar is such a rare treat that flavors this spiced pudding beautifully without overpowering it.

Warm pudding

A serving of this with a drizzle of cream or custard will warm you right up!

How to prepare Burnt Sugar Steamed Pudding

Set the bowl inside your pot: Before anything else, place the bowl you intend to steam the pudding into your pot and ensure it is snug and not touching the bottom.

Get your pot going: Place water into your pot that is at the correct level for your bowl to fit snuggly and set on low to medium.

Burn your sugar: Place the sugar into a pot and burn until golden, adding boiled water to create a syrup.

Start your pudding base: The flour and sugar are stirred together and then the butter is rubbed in until the mixture resembles fine breadcrumbs.

Spice it up: Add in the ground spices and stir through.

Make a well: Pour in the beaten eggs and burnt sugar syrup.

Combine: Mix until no dry portions remain and the pudding is smooth.

Cover: Cover with baking paper and aluminum foil and wrap it all tightly.

Steam: Put the bowl into the simmering pot and cover. Leave for 2 hours.

Remove carefully: Once you peel the greaseproof paper and aluminum foil back, dive a skewer in and the pudding is perfect when it comes out clear.

Invert: Place a plate that covers the top the diameter of the bowl and flip upside down so the pudding so slide out.

Serve: Allow to cool to warm, drizzle over custard or pouring cream and enjoy.

Ingredients and substitutes for Burnt Sugar Steamed Pudding

• Sugar: This doesn't just add sweetness to the pudding, you'll make some burnt sugar which will add a beautiful deep caramel flavor too. See FAQ's for type of sugar, if you're unsure!
• Plain flour: You don't need much and don't want to overwork the dough so you don't make these too stiff. However, you can substitute with self-raising flour here and leave out the baking soda.
• Baking soda: This is the key to the pudding rising so don't leave out, unless you are using self raising flour. You cannot sub baking powder like for like for this recipe as baking soda is 3-4 times stronger, which would leave an after taste!
• Butter: Unsalted butter was used, though you could substitute salted butter in equal measure, however, this could raise the salitness. You could also substitute with non dairy butter, though I haven't attempted this so cannot say what the final result would be.
• Ground spices: Spices add a depth of flavor that compliments the burnt sugar so are recommended they be used (see FAQ's for specific ground spices).
• Eggs: As well as adding structure to the pudding, the eggs will bind everything together so are essential.

See recipe card for quantities.

FAQ's for the best Burnt Sugar Steamed Pudding

What type of sugar should I use for the burnt sugar?

The sugar is not specified in most versions of this recipe, so superfine or caster sugar seemed best for it's fine texture and sweetness for both the burnt sugar and pudding. The burnt sugar would be great if replace with raw or light brown sugar. A dark brown sugar would lend too strong a flavor so is not recommended here.

What types of spices do I use to flavor this pudding?

In my research, only one steamed pudding recipe specified that usually the spice included in this is ground allspice, with some other versions calling for ground cinnamon. For this recipes there is a mix here with ½ teaspoon ground cinnamon, ⅓ teaspoon ground ginger and a pinch of ground nutmeg. However, this could easily have 1 teaspoon of ground cinnamon alone included as the spice flavor is very light.

How big should my pot be to cook this?

My pot allows 6 ½ liters and I had water up to the 2 liter mark for my bowl to fit securely therein. You'll want to make sure your bowl can sit securely in the water without rising above the top edge of your pot. It's best to measure out before you begin the process of making the pudding.

How big should my bowl be?

Your pudding will rise during the steaming process so you'll want a bowl at least ⅓ bigger than the uncooked pudding when it sits therein. The bowl should also sit quite snuggly against the edges of your pot so it doesn't bounce around during the steaming process for a nice balance there.

How do I cover my bowl for my steamed pudding?

The best way to tell you is to show you in this video, skip to minute 8 where you'll see how to cover with greaseproof paper and aluminum foil.

Other New Zealand desserts you'll enjoy

Pavlova

Louise Slice

Chocolate Self-Saucing Pudding

How to make Burnt Sugar Steamed Pudding:

Before you do anything, make sure the bowl you will be using to make the steamed pudding fits well into your pot with water in it.

You want it be a little snug so it doesn’t bounce around in the simmering water.

Toss the sugar evenly into a saucepan and place on medium high heat.

Meanwhile, boil your water and measure out a cup.

As soon as the sugar is a caramel color and fully dissolved, remove from the heat. Stirring in a third of the boiled water.

Add another third of the water and stir, repeating with the last portion.

Pour the burnt sugar mixture into a bowl and set aside to cool.

With your prepared pot to steam the pudding in (see note), place on low to medium heat with the lid on.

To make the pudding, place the flour and sugar in a bowl and stir to combine.

Add in the cubed butter and rub the butter in until it resembles fine breadcrumbs.

Toss in the ground spices and baking soda and stir through, making a well in the center. Add in the beaten eggs and burnt sugar syrup.

Fold the dry mixture into the center to incorporate until the mixture resembles a loose batter.

Lightly flour the inside of your pudding bowl and pour your batter into it. If using the same bowl to steam, as you mixed, simply wipe the edges clean so the baking paper can sit on top.

Measure out greaseproof baking paper that has at least 2 inches overhang on the edges of the bowl. Measure out aluminum foil that has at least 2 ½ inches overhang.

Lay the greaseproof paper down on your work bench and lay the aluminum foil on top. Ensure the aluminium foil covers the greaseproof paper completely.

Pinch the middle of the two, grabbing ½ an inch and fold over to allow a small overlap in the event your pudding expands.

Lay the greaseproof and aluminum foil on top of the pudding, (greaseproof side down). Press firmly to tighten the edges all around your pudding bowl.

Wrap twine around the edges tightly twice and tie one side. Allow an overhang of remaining twine on opposite sides of your bowl.

With the overhang, pull tightly and tie securely to the twine that has been wrapped (this will be your ‘handle’ to remove the bowl from the pot later).

Place the covered pudding in your pot for 2 hours with the lid on.

Remove the pudding from the heat and carefully unwrap.

Test it is fully cooked through with a skewer.

Invert onto your serving plate.

Slice and serve while warm with some pouring cream or custard.

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