GINGERBREAD & BLUEBERRY STEAMED PUDDING


Our Top Chef Canada - Todd Perrin is always busy!

Between running The Chef's Inn B&B, hosting fabulous events and working on some very big plans for the New Year...it's hard to find the fella with a minute to spare - and now with the holidays...

Let's just say we were lucky to catch up to him in the kitchen last week - and he sent us his traditional holiday recipe for Gingerbread & Blueberry Steamed Pudding.

Sure sounds yummy - thanks Chef!!! SABS


  • Nonstick vegetable oil spray
  • 11/4 cups all purpose flour
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cloves
  • 3/4 cup sugar
  • 6 tablespoons (3/4 stick) unsalted butter, room temperature
  • 3 large eggs
  • 1/2 cup blueberry jam
  • 1/4 cup mild-flavored (light) molasses
  • 1 teaspoon grated orange peel
  • ½ cup blueberries

Coat inside and center tube of 6- to 8-cup pudding mold or bundt cake pan with nonstick spray, then generously with butter.

Sift flour and next 6 ingredients into medium bowl. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in eggs, 1 at a time, then jam, molasses and orange peel. Add flour mixture and beat just until blended. Fold in whole berries.

Transfer batter to prepared mold. Cover mold tightly with foil.

Place steamer rack in large pot. Place pudding mold on rack. Fill pot with enough water to come halfway up sides of mold. Bring water to boil. Reduce heat to medium. Cover pot and steam pudding until tester inserted near center comes out clean, adding more boiling water as needed to maintain level, about 1 hour 15 minutes.

Using oven mitts as aid, remove mold from pot. Uncover and let stand 10 minutes. Cut around top center and sides of pudding to loosen. Turn pudding out onto rack and cool 20 minutes.

Fussell's Thick CreamCan be made 1 day ahead. Cool completely. Return to mold; cover and chill. Re-steam 45 minutes to heat through, then turn out of mold.

Transfer pudding to platter. Cut pudding into wedges; serve with favorite hard sauce or my childhood fave, Fussell’s Thick Cream.

(this recipe was originally posted December 2011)

For more with Todd Perrin check out: At The Chef's Inn with Chef Todd Perrin, Roots, Rants & Roars – Food, Friendship & Fun, INsights IN 10, Cool People Profile, Our Top Chef Canada

While you're here check out SEA AND BE SCENE TV's interview with Chef at his restaurant the Mallard Cottage by clicking here

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