Thursday 26 April 2018

Steamed apple and marmalade pudding

Aine McAteer

I watched someone making a steamed apple pudding on a cooking show recently and it looked delicious, so I tried to make a version without the butter and sugar and, I must say, nobody complained. You can either make one big pudding or two smaller ones, as it's delicious cold the next day.

¼ cup sugar-free marmalade

2 cups (250g) unbleached white spelt or wheat flour

1 cup (170g) ground almonds

3 tsps baking powder

½ cup (112 g) melted coconut oil or butter

½ cup (170g/6oz) maple syrup

Zest of 1 lemon

1 tbsp orange zest

½ cup (125g) organic soy or rice milk

2 eggs, separated

2 Bramley apples, grated

3 tbsps lemon juice

1Rub the inside of a six-cup capacity pudding bowl with coconut oil or butter. Spread the marmalade in the bottom of the bowl.

2 Sift the flour into a mixing bowl and add the almonds and baking powder. In a separate bowl, combine the oil, maple syrup, lemon and orange zest, milk and whisked egg yolks. When you grate the apples, drizzle the lemon juice over the top, then add them to the mixture. Beat the egg whites until they form peaks, then fold them into the pudding mix.

3Spoon the batter into prepared pudding bowl. Top with a piece of greaseproof paper, in which you should make a pleat to allow for expansion. On top of that, place a pleated piece of aluminium foil. Tie around the rim to keep the cover in place and make sure you tuck the foil in well so that the steam doesn't get into the pudding and make it too moist.

4Put the pudding bowl into a pot large enough to hold it and add enough water to come halfway up the side of the bowl. Bring the water to a boil, cover the pot and simmer on a medium to low heat for two hours. Check occasionally to see if you need to add more boiling water.

5Turn the pudding out onto a warm plate and serve with custard or ice cream.


  • You can use agave syrup or honey to sweeten in place of the maple syrup.
  • For a vegan version, you can omit the eggs and add about two to three more tablespoons of milk. It will have a denser texture but will still be delicious.
  • For a gluten-free version, use rice flour or a mixture of rice and amaranth, corn or quinoa flour.
  • In place of marmalade, you could use another jam, such as apricot or strawberry.

Irish Independent

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