Steamed Pudding with Kawakawa Butterscotch

Nana Bridget’s Steamed Pudding with Kawakawa Butterscotch

Recipe by Kārena and Kasey Bird

For dessert, we present a steamed pudding drizzled with kawakawa butterscotch sauce and served with whipped cream. Kawakawa, a native herb known for its aromatic and medicinal properties, adds a special touch to this comforting sweet treat. This recipe is a cherished family heirloom from our grandmother, Nana Bridget, who taught it to our mum and has been passed down through generations. Her timeless steamed pudding recipe brings back fond memories and is now enhanced with the unique flavor of kawakawa.

Method:

Burnt Sugar base:

• Place 1/2 cup sugar in a pot over medium heat. Let it bubble until it reaches a dark golden colour. Do not stir with a spoon; instead, swirl the pan to mix. Add the boiling water (be careful as the mix can splatter) when it is a nice dark gold, stir, and set aside.

Batter:

• Cream the butter and sugar until light and fluffy. Beat in the eggs one at a time.
• In a separate bowl, sift in the flour and baking powder.
• Add the baking soda to the hot milk to make a foam.
• Add half of the flour mix to the butter and sugar mixture and mix till combined. Add half of the milk mix and beat to combine. Add the remaining flour mixture, mix, then add the remaining milk mixture and combine completely. Finally, add the burnt sugar syrup and mix until combined.

Prepare for Steaming:

• Grease a baking tin or tray that fits inside a large pot with a lid. Line the base with baking paper. Pour in the batter.
• Cover the baking tin or tray with aluminum foil and secure tightly with kitchen twine.

Steaming:

• Place a rack at the bottom of a large pot. Place the covered baking tin or tray on the rack.
• Carefully pour hot water into the pot until the water comes halfway up the sides of the baking tin or tray.
• Cover the pot with a lid and bring the water to a gentle boil. Steam the pudding for 1.5 to 2 hours, or until a skewer inserted into the center comes out clean. Check occasionally and add more hot water if necessary to maintain the water level.

Kawakawa Butterscotch:

• Place all the ingredients (cream, brown sugar, butter, and kawakawa leaves) into a small saucepan and bring to a simmer over low heat, stirring constantly until everything is melted and combined completely. Remove the kawakawa leaves.

To Serve:

• Once the pudding is steamed, allow it to cool slightly before cutting it into portions.
• Place a portion of the pudding on each plate, then pour over the kawakawa butterscotch sauce.
• Pipe or dollop whipped cream next to the pudding.