Steamed Plum Pudding by Claire Bassano
Lee Kum Kee

Steamed Plum Pudding by Claire Bassano

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3 ripe plums - halved
150g baking spread- plus extra for greasing
150g golden caster sugar
3 medium eggs - beaten
Zest and juice of 1 orange
150g self raising flour
1 tsp  five spice powder
6 whole star anise


1 Lightly grease and line the base of 6 pudding moulds with parchment. Place one tablespoon of plum sauce in the base of each mould, sit a whole star anise in the middle. Place one plum half cut side down on top of the star anise.
2 Beat the baking spread and sugar together until pale and the sugar has dissolved. Gradually add the beaten eggs until incorporated. Add the orange zest and sieve over the self raising flour and five spice powder. Use a spatula to combine. Stir through the orange juice.
3 Divide the mixture between the moulds. Cover each mould with a layer of parchment paper then with a layer of foil. Fold over the edges of the mould and tie with string.
4 Half fill a steamer with boiling water. Sit the puddings into the steaming rack. Cover with a lid and simmer gently for 40-50 minutes.
5 Serve with custard or cream.
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And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.