Dominion Pudding on page 214 is a simple steamed pudding recipe with jam added or raisins. As I usually do I added the first option, jam. I chose strawberry jam because I have a personal issue with pips. Yuck!
The pudding batter is a basic cake batter. The ol’ cream the butter and sugar, add egg, flour, baking powder and milk kind of thing. I think a lot of people steer clear of steamed puddings because they assume they take a lot of work but in reality its not that traumatic. 
To steam this pudding you grease your basin (or a metal bowl) really well then add the mix. You then cover loosely with foil and tie string around the top.
You do not want the basin to sit directly on the bottom of the pot because you want to evenly steam the pudding not bake it from the bottom up. 
Placing a trivet or a saucer on the bottom of your large pot is perfect. 
You need to add enough water to the pot so the level is around 2/3 of the way up the pudding basin. You then bring the water to the boil and then reduce it to simmer for the time stated.
I served this pudding with custard because it would just be too dry by itself. Dominion pudding is yummy and very comforting. 
It’s a shame that steamed puddings get a bad rap because it really is worth trying. I am not sure I will make this pudding often because my waistline really couldn’t handle it but Im definitely going to pull it out on one of those cold nights in winter when comfort food is the go.
Until next time. Happy cooking! 🙂