Steamed pudding recipe


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  • Recipes
  • Dish type
  • Dessert
  • Puddings
  • Steamed pudding

I remember my grandmother making this for Christmas, my mother used to make it and now I'm preparing it for our Christmas celebration.

43 people made this

IngredientsServes: 7

  • 200g chopped suet
  • 160g raisins
  • 350g treacle
  • 250ml water
  • 1 teaspoon bicarb of soda
  • 2 teaspoons salt, divided
  • 1/2 teaspoon nutmeg
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 375g plain flour
  • 1 teaspoon baking powder
  • 500ml milk
  • 1 tablespoon butter
  • 200g caster sugar
  • 2 tablespoons cornflour
  • 1 teaspoon vanilla extract

MethodPrep:30min ›Cook:30min ›Ready in:1hr

  1. In a large bowl combine suet, raisins, treacle, water, bicarb, 1 teaspoon salt, nutmeg, cinnamon, cloves, flour and baking powder; mix well.
  2. Heat mixture in a pudding mould over 1 inch of hot, but not boiling, water. Steam until a skewer inserted comes out clean.
  3. In a medium saucepan over medium heat, combine milk, 1 teaspoon salt, butter, sugar and cornflour. Stir constantly until mixture thickens; stir in vanilla extract.
  4. Serve pudding and sauce warm.

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Reviews & ratingsAverage global rating:(7)

Reviews in English (6)

by Norma Jean

I have been looking for a receipe to make Suet Pudding for some time and this receipe looks just like what my grandmother would make for Christmas Dinner when I was young. I just want to thank-you for sharing, now once again I will beable to enjoy and can pass on to my grandchildren.-17 Jun 2008

by Christal

My grandmother also made this and I am a great granny now. It is delicious except she made a sauce using 2 c. water--2 Tbl.corn starch, 1/2 c. sugar-- and either a couple of Tbl. whiskey or 1 tsp. vanilla.Christal-21 Nov 2008

by JMC

Very close to my Grandmother's pudding. The sauce she made for it was 1cup water,1cup sugar,1/2cup butter or margarine. Boil & thicken with either 2 Tablespoons flour or cornstarch. Add 2 Tablespoons vinegar, 1 teaspoon vanilla & nutmeg to taste. Serve sauce just warmed.Sauce also good over warm gengerbread.-04 Apr 2009


Recipe Summary

  • 1 ½ cups self-rising flour
  • 1 cup white sugar
  • 1 teaspoon ground cinnamon
  • 2 eggs, beaten
  • ¼ cup melted butter
  • ½ cup prepared mincemeat pie filling
  • ½ cup whole cranberry sauce
  • ½ cup pumpkin puree
  • 1 (8 ounce) container sour cream
  • 1 (8 ounce) package cream cheese
  • ⅓ cup confectioners' sugar

Grease one 2-quart lidded pudding mold. Sift together the flour, sugar and cinnamon set aside.

In a large bowl, mix together the eggs, butter, mincemeat, cranberry sauce and pumpkin. Add to flour mixture and mix until smooth pour into pudding mold.

Place a rack in the bottom of a large pot, over medium heat, and fill 1/2 way up with boiling water. Place the pudding on the rack. Steam for 2 1/2 hours.

Check the pan occasionally and add more water if needed. Check for doneness by inserting a toothpick in the center. When firm, place the pudding mold on a rack outside of the water for 10 minutes and unmold.

Prepare a sauce by blending together the sour cream, cream cheese and confectioners sugar. Spoon dollops over warm pudding and serve.


Step 1

Start by greasing the pudding basin with butter then use your sharpest knife to cut thin slices from the clementine oranges. The small firm fruits are the best not the soft ‘easy peel’ satsuma or tangerine. Start at the base and stick the slices to the bottom and sides of the bowl then set aside

Step 2

In a medium sized mixing bowl cream together the butter or margarine and sugar until light and fluffy then add the egg (s) and whisk well. Sift the flour, baking powder and ginger together and fold into the mix along with the marmalade. Add the grated rind and juice of the medium orange

Step 3

Transfer the mix to the prepared pudding bowl and smooth the top

Step 4

Use a piece of greaseproof paper large enough to comfortably fit over the bowl and make a crease in the centre to allow for expansion. Secure with a piece of string. If you find this difficult I tend to secure with a rubber band. The band holds the paper in place making it easier to tie the string. Remove the rubber band once the string is tied. Trim the paper with scissors then cover with a sheet of foil. This pudding can be prepared in advance and cooked when you are ready

Step 5

Add 300ml cold water into the bowl of the Ninja Foodi Multi-Cooker along with half a tsp lemon juice (to prevent limescale build up). Add the reversible rack and pop the pudding bowl onto the rack, using the two handles to secure it in place

Step 6

Install the pressure lid making sure the pressure release valve is in the SEAL position

Step 7

Select PRESSURE with the temperature HIGH and time 40 minutes and press start

Step 8

At the end of the cooking time the Ninja Foodi Multicooker will naturally release its pressure or you can turn the pressure release valve to the VENT position to quickly release the steam. Carefully remove the pudding from the machine, take off the foil and the paper and turn out onto a serving plate. Delicious piping hot with custard


Spicy Apple Pudding Recipe

Apple Pudding is a real favorite! Its perky flavor is set off well with whipped cream sauce, vanilla ice cream or lemon sauce (recipe below).

1/4 cup butter or margarine
1/3 cup molasses
1/4 cup honey
1 egg
2 tsp lemon peel, grated
1 1/4 cups whole wheat flour
1/4 cup soy flour
2 tsp baking powder
1 tbsp skim milk powder
1/2 tsp cinnamon
1/2 tsp allspice
1/2 tsp ginger
1/ 2 tsp mace (optional)
1/2 cup buttermilk or yogurt
1 cup apples, finely chopped

Cream together butter, molasses and honey. Beat in the egg and add lemon peel. Mix together flours, baking powder, skim milk powder and spices. Stir into first mixture, alternately, with buttermilk. Stir in chopped apples and steam in a 5-cup mold for 1-1/2 hours. Serves 8.

Per serving: 212 cal., 17 g pro., 33 g carbo., 7 g fat, 173 mg sodium, 50 mg chol.


Rum Sauce:

3 round cups brown sugar
1.5 cups water
1 tbsp butter
1 oz dark rum
corn starch to thicken

Instructions for pudding: In a large bowl mix the dry ingredients together. Make a hole in center and add all other ingredients. Blend with a wooden spoon until well mixed. Pour into two medium or large greased loaf pans. Bake at 350 degrees for 80 mins. Serve warm with rum sauce.

Instructions for sauce: Mix all ingredients together, adding rum last. May serve with ice cream on the side.


Recipe Summary

  • 1/2 cup sugar
  • 1 tablespoon water
  • 2 Granny Smilth apples
  • 2 tablespoons water
  • 1 1/2 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 2 Granny Smith apples
  • 1 tablespoon unsalted butter
  • 1 tablespoon sugar
  • 8 tablespoons (1 stick) unsalted butter
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1/4 cup molasses
  • 1 1/4 cups all-purpose flour
  • 2 1/4 teaspoons baking powder
  • Pinch of salt
  • 1 cup plain dry bread crumbs

To make caramel: Combine sugar and water in a small, heavy saucepan set over medium heat. Cover, and cook until sugar has melted. Remove cover, and continue cooking, swirling pan occasionally, until sugar turns a deep amber. Carefully pour caramel into pudding mold tip so caramel coats mold evenly. Set mold aside.

To make applesauce: Peel and core apples and cut into chunks. Place in a small saucepan along with water, sugar, and spices. Cook, covered, over low heat until apples fall apart, 10 to 12 minutes. Uncover, and cook 5 minutes more, stirring often. Set the applesauce aside.

To make apple topping: Peel and core apples and cut into 1-inch chunks. Melt butter in a small saute pan and add apples and sugar. Cook over medium-high heat until apples turn brown on all sides, 3 to 5 minutes. Place apples in the bottom of the caramel-lined mold, distributing evenly so they reach up the sides.

Choose a pot large enough to hold the pudding mold with a 2-inch space all around. Place a wire rack or a folded kitchen towel in the bottom of pot fill with enough water to reach halfway up sides of mold. Cover pot, and bring to a boil. Reduce heat to a simmer.

To make pudding: In the bowl of an electric mixer, cream together butter and brown sugar. Add the eggs and molasses mix well. Add the reserve applesauce, and mix well.

In a large bowl, sift together flour, baking powder, and salt stir in breadcrumbs. Add to the applesauce mixture. Stir batter until just combined.

Fill pudding mold with batter clamp on lid. Place mold in a pot of simmering water. Cover pot, and cook until a toothpick inserted into middle of pudding comes out clean, about 1 hour 40 minutes. Check water often, keeping it at a steady, low simmer. Transfer mold to a wire rack to cool, 15 minutes.

When ready to serve, invert the pudding onto a serving plate. If any of the apple chunks stick to the mold, remove them, and rearrange them on the top slice.


Other than milk, eggs, and sugar I have used vanilla essence and nutmeg powder for flavoring. Skip nutmeg if it’s not available. I have made this in a steamer. You can use a deep pan or pressure cooker instead. Also, it can be baked in the oven by using the water bath method. The caramel can be made in the same dish which you are making the custard with. However, I prefer to do it separately. So do whatever suits you.

For cleaning the hardened caramel, fill the caramel pot with water and heat it. Bring it to a boil. The hardened caramel will come off easily.

You may also like these super easy recipes

If you try this recipe, please leave a feedback and rating. You can also tag me @spoonofflavor on Instagram.


Steamed Puddings

Your “ATORA” steamed puddings will always be successful, if you remember:

  1. Always steam your puddings, they will be far lighter, more digestible and will retain the flavour of the ingredients.
  2. The basin should be left only two-thirds full, so as to leave room for the pudding to rise. Either cover the pudding with greased grease-proof paper or a well-floured pudding cloth to prevent water getting in.
  3. It is preferable to use a proper steamer, but if you don’t use one, simply cook the pudding in a basin (covered with cloth or grease-proof paper), then place the basin in a saucepan with enough BOILING water to come half way up the basin. When adding water to maintain this level always use boiling water. Keep the lid on the saucepan.
  4. Let the water BOIL steadily all the time, but not too quickly, or the water may boil into the pudding. On the other hand if the water goes off the boil, the pudding becomes sodden and heavy.
  5. Steamed puddings need not be made quite as moist as the mixture for baked puddings – for, when baked, the dry air of the oven absorbs moisture.
  6. A mixture of half breadcrumbs and half flour, instead of all flour, will give you a slightly lighter, though more crumbly pudding. Recipes where this mixture is recommended are marked with an asterisk*.

A simple way to make breadcrumbs is to cut the bread in a thick slice and rub through a collander – this is a quicker way than using a grater.

The most common causes of failure when making a steamed pudding are too much liquid, or letting the water boil into the pudding.

When eggs are too expensive, or not available, it will be found that most of the puddings can be made without them. Of course, they will not be as rich or nourishing as when eggs are added.

Almond Pudding

  • 2oz breadcrumbs. 2oz flour (with plain flour use ½ teaspoon baking powder). 3-4 ozs sugar. 1 oz candied peel. 2 ozs “ATORA”. 2 ozs sweet almonds. 2 bitter almonds. 1 egg (optional). 3 desertspoons milk, if using an egg, otherwise use double the quantity of milk.

“ATORA” Pudding No 1.

  • A particularly light pudding suitable for children. 4 ozs flour (with plain flour use 1 teaspoon baking powder). 2 ozs sugar. Pinch salt. 2 tablespoons milk. 2 ozs “ATORA”. 3 tablespoons jam or marmalade or golden syrup.

“ATORA” Pudding No 2.

  • A most useful basic recipe that can be served in many ways. *See introduction, page 11. 6ozs flour (with plain flour use 1½ level teaspoons baking powder). 2-3 ozs “ATORA”. Pinch salt. Water to mix.

Ways to Serve “ATORA” Pudding No 2.

  • With Sauce: Steam the pudding without jam,etc. When cooked serve with one of the sauces in Section VIII.
  • As a Roll. Form the pudding mixture into a roll. Dip pudding cloth in boiling water, flour well, then put the roll in this, tying each end firmly, and place in steamer. If no steamer available place in boiling water with sufficient water to keep the roll floating in pan. Serve with hot jam, syrup, fruit puree or lemon curd.
  • Jam or Syrup Pudding. Put approximately 3 tablespoons jam or syrup at bottom of the pudding basin before cooking.
  • Golden Cup Pudding. Add a tablespoon golden syrup to ingredients before stirring in water, and put syrup at bottom of basin before cooking.
  • Layer Puddings. Divide the pudding mixture into four rounds – roll out thinly, each one a little larger than the other – so that the smallest is the size of the bottom of the basin. Grease basin. Put in a layer of jam, then a round of pudding mixture. Fill basin like this, ending with pudding mixture. Try also Mincemeat Layer Pudding – using homemade mincemeat recipe on page 20.

Bread Pudding No 1

6 ozs stale bread. 1½ ozs “ATORA”. 2-3 ozs dried fruit. 1½ ozs sugar. Little nutmeg or ginger or allspice to flavour. 1 egg and little milk to moisten.

Bread Pudding No 2.

A richer recipe. 4 ozs stale breadcrumbs. 2 ozs flour (with plain flour use ½ teaspoon baking powder). 2 ozs “ATORA”. 2 ozs currants. 2 ozs raisins. 2 ozs sugar. ½-1 oz candied lemon peel. 1 egg. ¼ teaspoonful each of cinnamon and allspice. 2/3rds teacup milk.

Brown Bread Pudding

Use same recipe as for Bread Pudding No 2, but substitute brown bread crumbs and add an extra ounce of sugar and an extra ounce of “ATORA”.

Chocolate Pudding

4 ozs flour (with plain flour use 1 teaspoon baking powder). ½ oz cocoa or 1 oz chocolate powder. 1½ ozs sugar. Pinch salt. 2 ozs “ATORA”. 1½ teacups milk. *See introduction, page 11.

Chocolate and Coffee Pudding

Use same recipe as for Chocolate Pudding, but mix with moderately strong coffee instead of milk. Most people will like a little extra sugar in the mixture.

Coconut Pudding

4 ozs breadcrumbs. 2 ozs “ATORA”. 2 good tablespoons dessicated coconut. 1 egg. 2 ozs sugar. ¼ pint milk.

Dried Fruit Puddings.

By following this basic recipe and using dried fruit as preferred, you can make a variety of puddings. Some of the recipes given below may be new to you. 3 ozs flour (with plain flour use ¾ teaspoon baking powder). 3 ozs breadcrumbs. 3 ozs “ATORA”. 2-3 ozs sugar. Pinch salt. Milk to mix. Serve with custard or other sauces on page 41.

  • Currant Pudding. Add 3 ozs currants to the above ingredients, then make to a sticky mixture with milk.
  • Dried Apricot. Add 3 ozs chopped dried apricots to pudding mixture. It is advisable to cut the apricots in small pieces, soak over-night or several hours in about ½ teacup water. Both fruit and juice should be added to the mixture, then just enough milk added to bind mixture.
  • Date. Instead of currants use chopped dates in the mixture. Because these are so sweet some sugar can be omitted.
  • Fig. Add 1 small grated apple and 4 ozs finely chopped figs to mixture.
  • Prune. Soak 3-4 ozs prunes in ½ teacup water over-night or for several hours. Remove stones and chop finely, then add with juice to pudding mixture. Stir in just enough milk to make sticky mixture.
  • Cup Currant Puddings. These puddings – as all the recipes in this book – can be cooked in small basins or cups. Allow 40-45 minutes steaming.

Twenty Five Minutes Fresh Fruit Pudding

A special quick recipe for home cooking, and very useful for camp and picnic cooking. 4 ozs flour (with plain flour use 1 teaspoon baking powder). 2 ozs “ATORA”. Pinch salt. Water or milk to mix.

Fresh Fruit Puddings

First prepare suet crust using this recipe: 6 ozs flour (with plain flour use 1 teaspoon baking powder). 3 ozs “ATORA”. Pinch salt. Water to mix.

  • For Spring. Rhubarb, or Rhubarb and Orange, or Rhubarb and Dried Fig. The rhubarb can be cut into neat pieces. If using orange add the finely grated outerpeel and chopped sections of orange. (One large orange to 1 lb rhubarb). Allow about 4 ozs chopped figs to 1 lb rhubarb.
  • In Summer. Blackcurrants, Gooseberries, Cherries. Mixture of all Summer fruits.
  • In Autumn. Blackberry and Apple, Damsons, Plums, Greengage, Quinces and Apples.
  • In Winter. Apples or Toffee Apple Pudding as following recipe: Grease the pudding basin well, then press about 2 ozs brown sugar on to the sides of the basin. Line with crust in the usual way and add sliced apples, sweetening these lightly, because of the brown sugar on the crust. When the pudding is turned out you will have a Toffee Sauce coating the outside.
  • Brigade Pudding (Apple and Mincemeat). Line the basin with Suet Crust then a layer of thinly sliced apple, then of fine breadcrumbs, then mincemeat. Continue to fill the basin in this way, cover with crust and cook in usual way.

Gingerbread Pudding

2 ozs flour (with plain flour use ½ teaspoon baking powder). 2 ozs fine oatmeal. Pinch salt. 2 ozs “ATORA”. ½ teaspoon ground ginger. ½ teacup golden syrup. 1 teaspoon bicarbonate of soda. ½ teacup milk.

Ginger Pudding.

Use same recipe as for Gingerbread pudding, but 4 ozs flour (with plain flour add 1 teaspoon baking powder) and NO oatmeal. About 4 ozs chopped dates can be added if desired.

Ginger Golden Cup Pudding.

Use same recipe as the Ginger Pudding on previous page and put a good tablespoon golden syrup at bottom of greased basin.

Golden Pudding.

6 ozs flour (with plain flour add a large teaspoon baking powder). Pinch of salt. 4 ozs stoned raisins. 3 ozs “ATORA”. 4 ozs golden syrup. 2½-3 tablespoons milk.

Jubilee Pudding.

2 ozs flour (with plain flour use 1 teaspoon baking powder). 2 ozs ground rice. 2 ozs “ATORA”. 2 ozs sugar. Pinch salt. 3 ozs dried fruit – currants, sultanas, chopped dried figs or mixture of fruits. 1 egg. ½ gill milk. Note. In view of the small quantity of flour it is an improvement if ½ teaspoon baking powder is added with self-raising flour.

Llanberis Pudding.

This is a particularly light and attractive pudding. 4 ozs flour (with plain flour use ½ teaspoon baking powder). 2 ozs sugar. 2 ozs “ATORA”. 2 tablespoons strawberry jam. 1 egg. 1 dessertspoon milk.

Orange or Lemon Pudding.

2 ozs breadcrumbs. 2 ozs flour (with plain flour use 1 teaspoon baking powder – or, if possible, add ½ teaspoon baking powder to self-raising flour). 2-3 ozs “ATORA”. 2-3 ozs sugar. 1 oz candied orange peel. Grated rind and juice of 2 small oranges. 1 egg. When using lemons it is advisable to use the larger quantity of sugar.

Pound Pudding

A rich pudding for special occasions, or as an alternative to Christmas pudding. 2 ozs flour (with plain flour use ½ teaspoon baking powder). 2 ozs breadcrumbs. 4 ozs raisins. 4 ozs currants. 2 ozs “ATORA”. ½ oz candied peel. 1 good teaspoon ground almonds. 1 egg. 4 tablespoons milk.

Puddings With Jam, Etc

You can make a number of delicious puddings flavoured and sweetened with jam or marmalade. Here is the basic recipe, with one or two suggestions. Probably you will try other flavours for yourself. 1 teacup flour (either plain or self raising). 1 teacup breadcrumbs. 1 teacup “ATORA”. ¾ teacup milk. ½ teaspoon bicarbonate of soda. 1 teacup jam or marmalade.

  • Black and White Pudding. Use blackcurrant jam – which gives a rich flavour and attractive appearance.
  • Mixed Marmalade. Use ½ teacup lemon marmalade and ½ teacup orange marmalade. Serve with lemon sauce

Roly Poly Puddings

Probably no other “ATORA” pudding has more devoted followers than a Roly Poly. The pudding can be filled with a variety of ingredients for which we give a number of suggestions. For the crust: Follow recipe under Fresh Fruit puddings on page 15. For fillings try: Jam, Marmalade, Golden Syrup, Treacle, Lemon Curd, Mincemeat. Fill also with thinly sliced fruit. Try apples with mincemeat. Oranges (removing skin and pith), sweetening with brown sugar or honey. Serve the puddings with suitable sauces – see Section VIII.

Rhubarb Brown Betty Pudding

4 ozs breadcrumbs. 2 ozs “ATORA”. 2 ozs sugar. 1 lb rhubarb. ½ teacup water. 2 good tablespoons golden syrup.

Sago Fruit Pudding

2 ozs small sago. ¼ pint water. 3 ozs breadcrumbs. 3 ozs dried fruit, such as currants, sultanas, figs, dates. 1 oz “ATORA”. 1-2 ozs sugar. ½ teacup milk. Good pinch bicarbonate of soda. Soak sago overnight in the water. This is a particularly light pudding.

Spiced Pudding

For those people who like a pudding with plenty of flavour use the Gingerbread Pudding recipe (page 15), but allow 4 ozs flour and no oatmeal. Add ½ teaspoon Allspice, ½ teaspoon Cinnamon, ½ teaspoon nutmeg. Stir in also 1 or 2 oz candied peel. Serve with custard or rum sauce.

Spanish Pudding.

(ground rice with apricots). 4 ozs ground rice. 3 ozs “ATORA”. 3 ozs sugar. ½ teaspoon baking powder. 1 egg. Pinch salt. 4 ozs dried apricots. Put the apricots to soak over-night in enough cold water to cover. Next day pour off the water) retaining this for sauce).

Syrup Sponge Pudding

(with egg). 4 ozs breadcrumbs. 2 ozs “ATORA”. 1½ teacups golden syrup. Grated rind and juice of 1 lemon. 1 egg.

Syrup Sponge Pudding

(without egg). 4 ozs flour (with plain flour add 1 teaspoon baking powder). ½ teaspoon bicarbonate of soda. 2 ozs “ATORA”. 3 ozs warmed golden syrup. 1 teaspoon milk.

“ATORA” Pudding Fritters

While most housewives cater to have as little food left as possible, there are occasions when, due perhaps to a member of the family being away, etc, some pudding may be left. To make a change the next day, cut this into slices and dip either in a little beaten egg and crisp breadcrumbs or a thick batter. Fry until crisp and golden brown.

You may however like to know that you can re-steam your “ATORA” puddings again if necessary, without ill-effect.


To begin making the Steamed Bread Pudding Recipe into a baking dish that will fit your steamer place the bread slices in a single layer at the base of the dish.

Click to see the recipe of how to make vanilla custard sauce.

Pour over the custard filling over the bread slices and then layer it with another slice of bread. You can optionally layer with walnuts and fruits and place the third layer of bread and finally pour all the custard on the top.

Place the bread pudding it in a steamer and steam it for about 5-7 minutes until all the sauce is absorbed and looks moist and shiny. Remove the bread pudding from the steamer.

Serve the Steamed Bread Pudding just as it is, or with some vanilla custard. Serve this dessert after a meal of Sweet Chili Lime Grilled Chicken Recipe and Fizzy Pomegranate Mint Mocktail Recipe.


4 thoughts on &ldquo Steamed Bread Pudding &rdquo

Hi, Uncle Errol,
How many quarts is your can? Mom is making noises about trying this as she remembers it well but we don’t have any coffee cans so I was wondering just what I’m looking for size-wise.

Hi Cindy, The small can that Marlys used holds just over 2 quarts I think a two quart can is good. That can that Marlys used came with a fruitcake in it too bad more people don’t want to eat fruit cake and get the can. I stopped looking around for a solution after I killed the plastic canister. Good luck in your search, and if you can find something, I would like to hear what you found and where so others can hear.

You can get #10 (3 lb) cans at costco with corn or dehydrated potatoes etc. Also the LDS church’s cannery’s that are in lots of communities sells the #10 cans for barely anything at all.

I went to E bay and found an original tin mold with tight cover for 8.00
It is fluted and has a cone in the center like a bundt pan


Chinese Steamed Egg Pudding

Chinese steamed egg is a traditional Cantonese dish and can be made sweet as a dessert or savoury as a dish. This steamed egg is also commonly referred to as water egg or egg custard. Normally, eggs are beaten well and water added and steamed resulting in a smooth, silky and slightly wobbly consistency resembling soft silky tofu. For the sweet version, it is a very popular and delicious dessert amongst all ages and extremely easy to make. In Hong Kong, you can find this well-liked dessert in Chinese dessert houses tagged as “dessert for beautiful skin” as egg and milk are good for the skin. Chinese steamed egg pudding is a highly versatile dessert, when served hot, it is a perfect comfort dessert, and can also be served cold if preferred. Traditionally, steamed egg pudding is made with eggs, milk, sugar and water. For my gluten free Chinese Steamed Egg Pudding recipe, I am using eggs, lite coconut milk, water, agave syrup and maple syrup. This recipe is also vegetarian, corn free, dairy free, nut free, soy free and refined sugar free.

History and Versatility of Eggs

The consumption of eggs began since the beginning of human kind, nearly 6 million years ago. Chicken (Gallus domesticas) was domesticated in India in 3200 BC and in China in 1400 BC, for their meat and eggs. Chicken eggs were first introduced to other parts of the world like West Asia, Egypt and Europe around 800 BC or later. Chicken eggs are the greatest common everyday food and the utmost versatile cooking ingredient. Eggs can be included in sweet or savoury dishes. They can be fried, hard-boiled, soft-boiled, poached, scrambled, fried, made into omelettes and pickled. Eggs are high in protein and cooked eggs protein are almost 2 times more absorbable as protein in raw eggs. Eggs are used as a binding agent or thickener in baking for cakes, breads and in custards.

Heath Benefits and Nutritional Values of Eggs

The humble eggs are one of the most nutritious food in the word, they contain essentials vitamins and minerals and are an exceptional source of affordable and high quality protein with all the 9 “essential” amino acids. Eggs are a rich source of vitamin A, folate/folic acid (vitamin B9), vitamin B2 (riboflavin), Vitamin B5 (pantothenic acid), vitamin B12, selenium and phosphorus. They are also a good source of vitamin A, vitamin D, vitamin E, vitamin K, iodine, iron, calcium and zinc. Some eggs are enriched with Omega-3 fatty acids. Egg yolks contain lecithin, a composite commonly used as an emulsifier in recipes like mayonnaise or hollandaise sauce. In addition, eggs contain choline that support heart health and carotenoids like lutein and zeaxanthin that promote healthy eye sights.

Health benefits of eggs include: lower risks of cardiovascular diseases and stroke boosts the body’s immune system support healthy bones prevention of congenital defects like spina bifida during pregnancy reduce risks of age-related macular degeneration, cataract and Alzheimers disease may aid in weight management promote healthy skin and assist in maintaining healthy central nervous system. Eventhough, eggs are considered high in cholesterol, most of the fats in eggs are unsaturated fats and if you do not have egg allergy, consuming them in moderation with a balanced diet can result in higher levels of HDL (good) cholesterol. Select eggs that are from organic or free-range chickens and store eggs in the refrigerator for up to one month or by the best before date.