Easy cooking

Steamed Apple Cake

Wednesday, September 22, 2010Me! In words

It's been a while since I posted some recipes. Everyone at home loves a good dessert and often I get stuck because I don't have an oven. Not that I can't make desserts otherwise, its just that I miss out on cakes and baked dishes. But I make do with a good selection of steamed cakes when it comes to sweet treats. I had a quite few apples at home yesterday and wanted to make something out of them. I scoured the virtual world for a steamed apple cake recipe. Here is the original link - http://desarapen.blogspot.com/2008/10/steamed-apple-pudding.html

I, of course had to substitute some of the original ingredients to what I had with me. and so here is how I went about it.


* 4 cups of peeled and diced
* 100 gm butter
* 6 Tbsp golden syrup - You can use ready made pancake syrup or honey instead here
* 100 gm golden caster sugar - whizz 100 gms of your regular sugar in your mixie
* zest of 1 lemon (optional) - a dusting of cinnamon powder instead worked well for me
* 2 eggs - beaten
* 125 gm self-raising flour - for every 125 gm of maida (flour) add a tsp and half of baking powder
* 1/4 cup milk

Grease your steaming dish with  butter and dust it lightly with flour. Heat a frying pan on medium heat and melt 4 tbsp of the golden syrup/pancake syrup/honey and 25 gm of the butter. Let it bubble for about 1 minute. Tip in the diced apple, stir and cook for another 5 minutes. Remove from heat and set aside.

In a clean bowl, beat the remaining butter and caster sugar until light and fluffy. Beat in the eggs for a couple of minutes. Add in the milk, flour, and golden syrup. Mix well. Put the apple mixture in the prepared pudding bowl. Pour the flour mixture over it.

I steamed it by pouring around 3 inches of water in my pressure cooker and placing the steaming dish on top of a raised plate in it. Close the cooker with the lid but do not put on the whistle. The original recipe asked for an hour and half of steaming. Mine was done in 45 minutes. But check anyway by putting in a knife. The blade has to come out clean.

Wait till the cake has reached room temperature and then overturn it carefully. A great serving suggestion is to make custard of pouring consistency and serve that alongside the warm cake.

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