Classic Steamed Imperial Pudding
Thermomix recipe: Classic Steamed Imperial Pudding. Ready in 75 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 100 g unsalted butter, softened
- 100 g caster sugar
- 2 large eggs
- 150 g plain flour
- 50 g fresh breadcrumbs
- 1 tsp baking powder
- Pinch of salt
- 100 ml milk
- Zest of 1 lemon
- 100 g mixed dried fruit (e.g., raisins, currants)
- 1000 g water (for steaming)
Instructions
- Lightly grease a 1-litre heatproof pudding basin. Set aside.
- Insert the butterfly whisk into the clean, dry mixing bowl. Add 100 g softened unsalted butter and 100 g caster sugar. Cream 2 min / Speed 3.5.
- Add 2 large eggs one at a time through the lid opening while mixing 1 min / Speed 3.5. Scrape down the sides of the bowl with the spatula.
- Remove the butterfly whisk. Add 150 g plain flour, 50 g fresh breadcrumbs, 1 tsp baking powder, and a pinch of salt to the bowl. Mix 10 sec / Speed 3. Scrape down the sides of the bowl.
- Add 100 ml milk, the zest of 1 lemon, and 100 g mixed dried fruit. Mix 15 sec / Speed 2 (Reverse) until just combined. Do not overmix.
- Pour the pudding mixture into the prepared pudding basin. Cover the top of the basin tightly with a layer of baking paper, then a layer of aluminium foil, securing it with kitchen string or an elastic band.
- Place the covered pudding basin into the Varoma dish.
- Add 1000 g water to the mixing bowl. Place the Varoma dish with the pudding basin onto the mixing bowl. Steam 60 min / Varoma / Speed 2. Ensure the water level is sufficient throughout the steaming process.
- Carefully remove the Varoma. The pudding is cooked when a skewer inserted into the centre comes out clean. If not, steam for another 10-15 minutes.
- Let the pudding rest in the basin for 5 minutes before inverting it onto a serving plate. Serve warm.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.