Steamed Kumquat Honey Pudding
A pleasingly light yet traditional pudding for wintry days, this offers all the pleasure of a steamed pudding without unhealthy saturated fat. The steamed kumquat honey pudding has a deliciously tangy citrus flavour thanks to layers of sliced kumquats.
Source: Cook Smart for a Healthy Heart, Reader’s Digest Canada
| Servings | Prep Time | Cook Time |
| 6servings | 15minutes | 1 3/4hours |
| Servings | Prep Time |
| 6servings | 15minutes |
| Cook Time |
| 1 3/4hours |
Ingredients
- 2 tbsp clear honey
- 2 cups fresh fine white breadcrumbs
- 1/2 cup golden brown sugar
- 1/4 cup self-raising flour
- 1 tsp baking powder
- 1 egg beaten
- 2 tbsp low-fat milk
- 2 tbsp reduced-salt margarine
- 220 g kumquats sliced (with skin)
- Custard
- 2 eggs
- 1 tbsp sugar
- 1 1/4 cups low-fat milk
- 1 tsp vanilla extract
Servings: servings
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Ingredients
Servings: servings
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Instructions
- Place the honey in a 1 litre (1 quart) pudding basin and swirl it so that the honey coats the bottom half. Set aside.
- Place breadcrumbs in a large mixing bowl. Stir in sugar, flour and baking powder. Add egg, milk and margarine and mix together to form a stiff cake-like mixture.
- Place a quarter of the pudding mixture in the basin and arrange half the kumquat slices on top. Add half the remaining mixture and top with the remaining kumquat. Finish with the pudding mixture. Press down lightly to smooth the surface.
- Bring a steamer or deep saucepan of water to a boil. Cover the pudding basin with aluminum foil and tie string around the rim. Use more string to make a handle. Place the basin in the steamer. The water should come halfway up the basin. Cover and steam for 1 3/4 hours, adding water as necessary.
- About 20 minutes before serving, make the custard. Place the eggs, sugar and 4 tablespoons milk in a bowl and beat. Place the remaining milk in a saucepan and heat until bubbles appear around the edge. Pour the milk over the egg mixture, stirring, then strain it all back into the saucepan. Cook over low heat, stirring constantly, until the custard thickens enough to coat the spoon thinly. Do not allow to boil. Stir in the vanilla extract.
- When the pudding is cooked, carefully remove the basin from the steamer. Remove the foil, place a plate over the top of the basin and invert it. Serve the steamed kumquat honey pudding hot with the custard.
Recipe Notes
Per serving: 337 calories, 10 g protein, 8 g total fat, 2 g saturated fat, 110 mg cholesterol, 57 g total carbohydrate, 36 g sugars, 4 g fibre, 386 mg sodium
Milk provides calcium and phosphorus—both important for strong bones and teeth—as well as protein and many B vitamins.
