Cold winter evenings, a pot of boiling water on the stove with the cake pan simmering away, wafts of vanilla taunting us throughout the house, scorching your fingers with the steam in your hurry to remove the alfoil & see if the cake is ready to be devoured. Those are the memories of my childhood, delicious steamed puddings & scorched fingers.
And I am very sad to admit that in my old age I have not become any wiser, I am sporting some nice scorched fingertips as I type this :). You will see that the recipe calls for leaving the cakes to cool for five minutes on the bench before removing the alfoil, but in my hurry to check they were ready (read: taste test them) I of course ripped the alfoil off straight away & scorched my poor fingers – but the warm rich vanilla cake with decadent berries was worth it – scorched fingers & all.
These cakes are light & fluffy in texture but rich in flavour with their warm buttery vanilla flavour & the added freshness of the lemon zest. The berries are the perfect accompaniment. You will not be disappointed when you too rip off the alfoil to get at your cakes :)
Winter Berry Steamed Puddings a’la Mama Going Natural
- 60gm butter
- 1/4 c coconut sugar
- Rind of one lemon
- 1 egg
- 1 t vanilla extract
- 3/4 c spelt flour
- 1 t baking powder
- 1/3 c milk
- 1 c mixed berries
- 6 t coconut sugar
Take 6 small ramekins or stainless steel bowls & divide the berries equally amongst them, add one teaspoon of coconut sugar to the top of each ramekin. Divide your cake batter evenly over the top of the berries & sugar, leaving enough space for your batter to double in size. Cover the top of each ramekin with alfoil.
You can steam these cakes in a pan of boiling water for 20 minutes by sitting your ramekins in a pot of boiling water, ensuring that the water does not come up to the top of your ramekins, leave to boil with the lid on for approximately 15 minutes.
Or you can steam them in your Thermomix on the Varoma setting for 20 minutes.
Once your puddings are steamed, take them out & leave them on the bench still covered in foil for an additional five minutes to ensure they are well cooked.