I was sent a Mermaid Pudding Basin to test out in a recipe.
I have never used a Pudding Basin before and in fact I’ve never steamed a pudding, I have always been a cake baking person, although this pudding did not go right, I know where it went wrong and as the Pudding Basin was so easy to use I shall be trying it again hopefully with some success.
- 100g (3½ oz) white chocolate
- 300g (10 oz) milk chocolate
- 200g (6½ oz) butter, at room temperature
- 150g (5 oz) light brown sugar
- 3 eggs, beaten
- 150g (5 oz) self-raising flour
- 1 Orange
The original recipe I modified told you to steam in the oven for 1 1/2 hours at 180 degrees. I am not going to use these instructions as this is where I believe it went wrong, since researching I think it is much better to steam in a saucepan so I will add those directions instead.
- Lightly grease the pudding basin with butter.
- Break all the white and 100g of the milk chocolate into pieces and melt them slowly over separate pans of hot water
- Meanwhile cream together 150g of Butter and all the Sugar together for about 5 minutes till light and creamy.
- Gradually add the eggs still mixing and then fold in all the sifted flour.
- Separate the mix in half into 2 bowls.
- Pour each bowl of melted chocolates into pudding batters and mix till incorporated.
- Then alternatively add spoons of each mix to the pudding basin.
- Using a flat knife, swirl the mixture to create marbling.
- Cover the basin with a circle of greaseproof paper and then with a larger circle of pleated foil. Fold the foil over the rim of the basin and then tie with string. (I found this so easy thanks to the lip on the basin)
- Put into a large saucepan of boiling water for approx 1 1/2 hours – 2 hours making sure to keep topping up the water (with boiled water).
- Turn out of the basin, this happened so easily, even though my pudding was a little under cooked.
For the Sauce
- Melt the remaining 200g Milk Chocolate over a pan of hot water
- At this point you are supposed to include the remaining 50g of Butter, I personally will not do this again I prefer the chocolate on its own.
- I then decided to make this a Choc/Orange Sauce as I just love Orange. So cut orange in 1/2, squeeze the juice into the melted Chocolate and then zest 1/2 the orange into the mix too.
- Whilst still warm pour over the pudding.
- Decorate with some more Orange Zest.
I also made some whipped cream to add, as I said at the beginning my pudding didn’t cook as well as I tried the oven steam method, but even so the flavors and moistness of the pudding were lovely. The sauce also congealed a little due to the butter which I shall omit next time.