For me, Mother’s Day is a time to reflect, to honour and to remember.
With just a week until Mother’s Day I found myself sitting on the floor with a safe kept box full of old recipe books and 90’s cookery magazines (you know, the kind with the really bad food photography and strange flavour combinations), but these aren’t just any vintage recipe books, these belonged to my very own, very loved and very missed Mother. Someone who I don’t go a single day without thinking of. My Mum was an amazing cook and especially loved to bake, she inherited this from her own Mum, and I inherited it from her. My Mum would bake every single week, sometimes twice a week. She loved having something delicious and freshly made for our family at home or to treat guests to when they popped over. It was always a good day when I found a lemon meringue pie or vanilla slice setting in the fridge for after dinner.
Baking has always been something I love and enjoy though my passion certainly comes from my Mum. Sadly, we lost our Mum in 2014, so cooking and baking for me has become almost a special worship now and my skills and teachings I gained from her over the years are ever more appreciated.
As I slowly sift through this box filled of Mum’s favourite cookery books and recipes, I am reminded at just how much I treasure her handwriting. Who would of thought a scrappy old piece of oxidized, note book paper smudged and stained with some scribbled down ingredient ratios would bring me so much emotional connection and joy. I not only find recipes that she has tweaked and changed again and again but precious recipes and notes from my Grandmother that had been handed down to her.
Mothers handing down to Daughters who hand down to Daughters.
This Mother’s Day I wanted to share a recipe of my Mum’s that reminds me so much of her, especially during this time of the year where the days and nights are getting cooler. This is her Golden Steamed Pudding.
My Mum made this a lot and it was my favourite as a kid. She would make this in a little, vintage pudding steamer tin that I now use today. It is a super simple traditional recipe that she could resort to when there wasn’t much to bake with in the pantry.
It is a sweet, rich winter warmer dessert and is eaten with custard, cream or ice cream.
Hope you find a time to give it a go and enjoy!
Wishing all the wonderful Mums out there a Happy Mother’s day but especially thinking of the Mothers who have lost children, those who have lost Mothers, those with strained mother relationships, those with strained child relationships, those who have chosen not to be Mothers and those that may still be yearning to be Mothers.
Mumma Bears Golden Steamed Pudding
You will need a steamer pudding tin or another small basin cake tin (you can also make these in small individual moulds), A large stove top pot or saucepan and a steamer basket. If you do not have a steamer basket, you can compromise by using a heat safe colander or something else with holes that fits inside your large pot. If you don’t have any of these, I’d suggest using a trivet or anything heat safe that fits inside your large pot and use this for your pudding tin to sit on top of. You just want to make sure your pudding tin does not get submerged or touch the water beneath as this is a steamed pudding not a boiled pudding.
175g Softened Butter + a little extra for greasing your tin
50g Caster Sug
50g Brown Sug
3 Free Range Eggs
1 teaspoon Vanilla Extract
175g Self Raising flour
½ teaspoon Baking Powder (this is optional to assist with the slow rise of the pudding while steaming, though you can leave it out)
110g (4 Tablespoons) Golden Syrup
-Grease up your pudding tin really well with a little soft butter. My Mum always used the oily side of the left-over butter wrapper or she would use a piece of clean paper towel wiped with some soft butter and use that to smudge all around the tin. Try not to resort to a cooking spray to do this part as it does affect the taste and the way your pudding rises in the tin.
-Pour all the golden syrup into the base of the greased pudding tin.
-Using an electric mixer (I like using my hand held for this recipe) beat the butter and sugars together in a large mixing bowl until it is very light and fluffy.
-Add the eggs in one by one, giving it a good beat after each egg addition and making sure you scrape down the sides of the bowl every now and then, so everything gets creamed together nicely. Do not rush this step, you want to make sure the mix is thick, pale and aerated. This may take up to 3-4 mins.
-Sift the flour and baking powder into the mix followed by the milk and mix in until everything is incorporated and the batter is smooth.
-Immediately spoon all the smooth creamy batter into the pudding tin on top of the golden syrup and smooth the top over.
-Cover your pudding tin with a little bit of baking paper- It helps if you cut a rough circle slightly bigger than your tin, scrunch it up, re-open and cover the top of the tin. Then place some aluminium foil over the baking paper on top of the pudding tin to form a tight secure lid, making sure the foil is scrunched around the edges nice and tight.
-Pop your large pot onto the stove top and fill with about a Litre of boiled water.
-Place your steamer basket in the large pot and then place your pudding into the basket. If you have a large lid for your pot, pop this on, if not use some foil to make a lid.
-Gently simmer on low for 1 hour and 15 minutes. Make sure your pot does not boil dry- top up with more boiling water if necessary.
-The pudding is done when a thin skewer inserted into the pudding (just pierce through the foil lid and paper) comes out clean. Turn the heat off and carefully remove your pudding out of the steamer. Leave to stand for 5 mins before serving. You can either flip this upside down on to a dish, so the syrup bottom is now on the top or just spoon out the pudding and plate up. This rich sweet pudd is best served with custard. Enjoy!