If you're not lucky enough to be enjoying a hāngī this Christmas, we don't want you to miss out on the steamed pudding! Our Marketing Manager, Matt (runner up MKR 2023) has shared his recipe for burnt sugar steamed pudding that he reckons is almost as good as the one his Nan used to put in the Christmas Hāngī.

Ingredients:

Burnt Sugar Syrup:

¾ cup sugar

1 cup warm water

Pudding Batter:

½ pound (225g) butter, softened

1 cup sugar

3 eggs

3 cups plain flour

1 teaspoon baking soda, dissolved in a little milk

¼ cup golden syrup

Method:

Make the Burnt Sugar Syrup:

• Place ¾ cup sugar in a heavy-bottomed saucepan and heat over medium heat.
• Allow the sugar to melt and caramelize, stirring occasionally. Watch closely as it turns a deep amber color and begins to bubble.
• Carefully pour 1 cup of warm water into the caramel (stand back as it may splatter). Stir until the syrup is smooth. Set aside to cool

‍ Prepare the Pudding Batter:

• In a large mixing bowl, cream the butter and 1 cup of sugar together until light and fluffy.
• Add the eggs one at a time, beating well after each addition.
• Gradually mix in the flour and dissolved baking soda.
• Add the golden syrup and the cooled burnt sugar syrup. Stir until well combined.

Steam the Pudding:

• Grease a large pudding basin or heatproof bowl. Pour the batter into the basin, leaving some space at the top for the pudding to rise.
• Cover the basin tightly with a layer of baking paper and foil, securing it with string or a lid.
• Place the basin in a large pot with enough boiling water to come halfway up the sides of the basin. Cover the pot with a lid.
• Steam the pudding over medium heat for about 2–3 hours, checking periodically to top up the water if necessary.

Serve:

Once cooked, carefully remove the pudding from the basin. Serve warm with custard, cream, or ice cream.

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