Sunday, August 14, 2011

Maori Steamed Pudding by Gloria Wijohn


3 Cups Of Flour
2 Cups Of Sugar
125g Of Butter
1 tsp Of Baking Powder
1 tsp Of Cinnamon
1 tsp Of Baking Soda Dissolved In Warm Water
Burnt Sugar/Water to Consistency


Put a cup of sugar into a pot and melt the sugar and as it starts to burn add some boiling water and once mixed leave it to cool.
Put a cup of sugar into a bowl with the flour and then add 250g of butter.
Rub butter into the flour and sugar with hands.
Add 1 tsp of cinnamon and 1 tsp baking powder to dry ingredients.
Then dissolve 1 tsp baking soda in 1/2 cup of the burnt sugar water and to the dry ingredients and then add 1 egg.
Intuitively judge how much of the burnt sugar water to add to the dry ingredients as you start mixing it.
Once the ingredients are mixed put into a pre-wetted and wrung out calico bag or if you don't have a bag than you can use a empty tin.
Once the mixture is all in the bag, tie up the bag firmly making sure that you leave a little room at the top of the bag for the pudding to expand as it cooks.
Put the bag or tin in a pot of boiling water and boil for about two hours.

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