The meal — which I suppose we must call dinner, though it was nearer tea time — was cock-a-leekie soup, and hot roast turkey, and a steamed pudding, and roast chestnuts, and as much fruit as you could eat.The Silver Chair, C.S. Lewis
In The Silver Chair, Jill, Eustace, and Puddleglum find themselves guests in a castle full of giants. While they later find out the giants are not as friendly as they seem, they feel cozy and well cared for at first. The meal described in the quote above is what Jill eats in her room, all cozy and snug. When reading this, that steamed pudding sounded delightful, and after recreating it, I can tell you that it is! In fact, I’d say it’s one of my top 5 favorite recipes I’ve ever made for this blog. A little while ago, I made cock-a-leekie soup based on this scene, and it was one of the yummiest things I’ve ever eaten, too. I think someday I need to recreate this entire feast as a whole!
I had never made a steamed pudding before this, and I didn’t think I could do it because I don’t have a pudding tin like the ones traditionally used. However, after some research I figured out an easy way to make a steamed pudding with what I already had on hand. It may not have the same shape as a traditional steamed pudding, but it is just as delicious! I based my recipe off this steamed pudding recipe from BBC Good Food.
Enjoy this lovely pudding with a warm drink next to a crackling fire for the coziest effect.
4 Tbsp frozen blueberries
2 Tbsp maple syrup or honey
6 oz. butter, softened
6 oz. sugar
6 oz. flour
1/2 tsp salt
1 1/2 tsp baking powder
1 Tbsp milk
1 tsp vanilla
- In a small pot on the stove, mix together the blueberries and syrup. Heat until bubbly, but not caramelized.
- Grease a 1.5-quart souffle dish with butter, and spread out the blueberry mixture on the bottom.
- In a separate bowl, stir together the butter, sugar, eggs, flour, salt, baking powder, milk, and vanilla. The mixture should be well combined, but don’t overmix it.
- Pour the batter over the top of the blueberry mixture in the souffle dish.
- Place the souffle dish in a large roasting pan, and fill the pan with water until it comes about half way up the souffle dish.
- Cover the souffle dish tightly with aluminum foil.
- Bake the whole thing (roasting pan included) at 350 degrees F for about 45 minutes, or until the pudding is set. The water in the pan will boil in the oven, and the aluminum foil will trap the steam so that the pudding steams instead of baking.