CUP OF TEA PUDDINGS

Enjoying a cup of tea each day is a British tradition. I wanted to make something which takes in all components of this staple, from how it’s made to how it tastes. The fact that the pudding is steamed even goes as far to emulate the all important first stage of boiling the kettle. The pudding itself is dense and the flavour is rich, just like a good cup of tea should be.

4 English tea bags, I like to use Rington’s or Yorkshire Tea

150g sugar

150g butter, room temperature

2 eggs, room temperature

175g flour

Makes 4

Begin by infusing the tea bags in a mug boiling water, around 250mls. Cream the butter and sugar until light and fluffy then alternate beating in the eggs and adding the flour until you have a thick batter. Add the tea mixture to the batter, squeezing each bag dry with a spoon to get the density of flavour, and then mix well.

Transfer the mixture into 4 mini plastic pudding bowls which has been wrapped in tin foil on the outside. Alternatively you could steam them in tea cups or mugs. Cover the top of the bowls /cups with tin foil and secure with an elastic band.

Place into a pan used for steaming or alternatively a deep pan filled around a third of the way up with boiling water, using an upside down bowl above the water level for the puddings to stand on. Cover with a lid and steam for 1 hour on a low heat, topping up when necessary.

The puddings are cooked when they feel firm to touch. If plastic bowls were used you could then serve the pudding inside a cup before turning out onto a small plate and serving with cream; a dessert alternative to a good cream tea.