Steamed Pudding (AKA ¾ Hour Pudding)

[Citroënbender]

A simple concoction of culinary indulgence to close off a meal…

I’m curious, was this dessert also known in Australia, or was it predominantly an NZ thing?

[Itsme]

I do remember having this when I was kid growing up in 60's to 70's, with everything being fast food with the microwave these days I cannot see the younger generation embracing this practice.

[LG17]

It, along with bread and butter pudding and rice pudding were staple in our house in the 50s.

[jaydee]

Originally Posted by LG17

It, along with bread and butter pudding and rice pudding were staple in our house in the 50s.

Rice pudding. On the farm my Nan used to make it in the old Metters oven, yum.

[mad2]

Originally Posted by Citroënbender

A simple concoction of culinary indulgence to close off a meal…

I’m curious, was this dessert also known in Australia, or was it predominantly an NZ thing?

yep! ..... with cream [hot or cold]/icecream or both

Originally Posted by LG17

It, along with bread and butter pudding and rice pudding were staple in our house in the 50s.

and '70's

[Ross 1]

Originally Posted by Citroënbender

A simple concoction of culinary indulgence to close off a meal…

I’m curious, was this dessert also known in Australia, or was it predominantly an NZ thing?

Put a few in fruit tins in the hangi pit and they're awesome https://hangiguide.co.nz/Hangi%20Ste...g%20Recipe.pdf

[Cav]

This thread needs pics

[mad2]

Originally Posted by Cav

This thread needs pics

image

huh? ...... small pudding pic . . . . ..

[b0son]

like xmas pudding without the fruit?

[Citroënbender]

No, a proper Christmas pudding is boiled in a cloth and is much firmer, this one is simply cooked in a double boiler and is a soft, crumbly, sticky, cakelike delight. It’s not turned out, but scooped from the basin to serve.

You make the dough/batter, place in a basin, pour prepared hot syrup over the top and sit in your pot of water already at a rolling boil. Cover with a vented lid and check after <30 minutes - then estimate your remaining cook time.

[mad2]

Originally Posted by Citroënbender

No, a proper Christmas pudding is boiled in a cloth and is much firmer, this one is simply cooked in a double boiler and is a soft, crumbly, sticky, cakelike delight. It’s not turned out, but scooped from the basin to serve.

You make the dough/batter, place in a basin, pour prepared hot syrup over the top and sit in your pot of water already at a rolling boil. Cover with a vented lid and check after <30 minutes - then estimate your remaining cook time.

and it's the only time ...... i eat fruit cake!.

[John 13]

Originally Posted by LG17

It, along with bread and butter pudding and rice pudding were staple in our house in the 50s.

Wow; and no sweets (pudding) if you didn't eat all of your vegetables.
Maybe a little pedantic, but it was probably a rice custard not a rice pudding. Actually finished off in the oven a bit like the steamed pudding that started this discussion.
The other thing I recall is, there was always cake when you came home from school.

[Tonz]

Lions Club SA at least sell a very decent fruit cake and Christmas pudding. Heated the latter up tonight and poured brandy butter and cream cream hmmm yummo jumbo

[Citroënbender]

Tonz, do you remember steamed pudding on dining room menus as “plain” and “plain with jam”? (Raspberry jam; was there any other?)

[HIPO]

Remembering Date pudding with custard. MMMM!

[PG2]

My Nan used to put silver coins in ours for Christmas.