Boiled Berry Pudding

Instructions

1. 1

   Prepare your steaming setup: a large pot with a lid and a trivet or folded towel in the bottom. You’ll need a deep pudding basin (1.5–2L) or a heatproof bowl. Grease it generously.

2. 2

   If any berries need cooking first (e.g., chokecherry or elderberry), simmer them with 2–3 tbsp water for 5–8 minutes, then drain/press through a sieve to remove skins/seeds. Reserve pulp.

3. 3

   In a bowl, whisk flour, sugar, baking powder and salt. Rub in the cold diced butter with fingertips until the mix resembles coarse crumbs — don’t overwork it.

4. 4

   In a separate bowl, beat eggs with milk and vanilla. Make a well in the dry mix, pour in liquids and fold gently until just combined — the batter should be thick but not overmixed. Fold in the berries and lemon zest carefully so they don’t burst completely.

5. 5

   Spoon the batter into the greased pudding basin, smooth the top. Sprinkle demerara sugar over the surface if you like a caramelized finish. Cover the basin tightly with a round of buttered parchment and then foil, pleated in the center to allow expansion — seal well.

6. 6

   Place the basin on the trivet in the pot. Pour boiling water into the pot until it reaches halfway up the side of the basin. Cover the pot with its lid and bring the water to a gentle simmer. Steam for 1 hour to 1 hour 15 minutes — check water level occasionally and top with more boiling water if needed.

7. 7

   After steaming, carefully remove the basin. Let rest 5 minutes, then run a knife around the edge and overturn onto a serving plate. If it’s stubborn, re-cover and steam 5–10 more minutes.

8. 8

   Serve warm with pouring cream, custard, or a dollop of the mixed-berry jam. Store leftovers refrigerated and reheat gently.