The April 2010 Daring Bakers’ challenge was hosted by Esther of The Lilac Kitchen. She challenged everyone to make a traditional British pudding using, if possible, a very traditional British ingredient: suet.

I loved the spirit behind this challenge. Esther is British and and wanted us to experience an ingredient that most Daring Bakers (especially those of us outside of England) had probably never used before: suet. She also wanted us to try a cooking technique that was once quite popular but is almost never used anymore: steaming.

Let’s talk about pudding for a moment, though. Because here in the United States, a pudding is a dessert that is usually sweet and milk-based, with a custard-like consistency. It can also refer to a dish made from bread or rice, most often sweet (but sometimes savory).

In Britain, however, pudding means something quite different. The word pudding is used as a synonym for dessert. There are a number of traditional British recipes with pudding in the name, such as Christmas Plum Pudding and Sticky Toffee Pudding. There are also many savory dishes known as puddings: examples are steak and kidney pudding, black pudding (made with sausage) and blood pudding.

Though I was initially a little put off by the idea of the suet (aka raw beef fat from around the kidneys of a cow or sheep), I would have used it if I’d been able to find it, as true suet is an all natural unprocessed fat.

But I couldn’t find it, so I opted to use butter instead, and to focus on creating a sweet steamed pudding.


I turned to my 1913 edition of the Fannie Merritt Farmer’s Boston Cooking-School Cookbook (first published in 1896) and found pages and pages of steamed pudding recipes. Score! I adapted the following gluten-free pudding from the Ginger Pudding recipe found on page 399 of my book. I had no idea if the almond flour would work in this context, but it did. It worked very well, in fact. It’s really moist and when topped with this maple rhubarb sauce and served with Greek yogurt, it’s really delicious. You can serve this for dessert, but I think it’s healthy enough to enjoy at breakfast. If you don’t have almond flour and/or you don’t need it to be gluten-free, you can substitute all-purpose organic unbleached white flour (or try spelt flour) for the almond flour.

Note that you need some sort of mold in which you will steam your pudding. You can buy an inexpensive Pudding Basin or if you’ve got an antique mold of some sort, that would be perfect. I didn’t have either, so I improvised a steaming set-up using a bowl set inside a larger pot. Make sure you butter your “mold” very well, so that your cooked pudding will slide out easily.

It’s also important to cover the mold very tightly when steaming, so no liquid gets in. Once your pudding mold is set inside the pot where it will steam, you’ll want to have simmering water in there about 1/2 way up your mold the whole time the pudding is cooking.

Almond Steamed Pudding Recipe
adapted from The Boston Cooking-School Cookbook by Fannie Merritt Farmer
Makes approximately 6 servings


*1/2 cup unsalted butter, preferably organic
*1/2 cup organic sugar
*1 egg, preferably organic and free-range
*1 teaspoon vanilla extract
*2 1/4 cups almond flour (from either blanched or unblanched almonds)
*3 1/2 teaspoons baking powder
*1/4 teaspoon fine sea salt
*1/2 teaspoon cinnamon
*1/2 teaspoon ground cardamom
*1 teaspoon ground ginger
*1/2 cup milk


1. Cream the butter and the sugar. Add egg and beat until well mixed. Add the vanilla extract and beat again.

2. Stir the dry ingredients together in a bowl and then add to the butter/sugar mixture, alternating with the milk, until everything is mixed well.

3. Pour into buttered mold, cover well (I used a layer of parchment and several layers of foil) and then steam for 2 hours. Serve with the rhubarb sauce and a large dollop of Greek yogurt.

Maple Rhubarb Sauce Recipe
Makes about 2 1/2 cups


*3 cups trimmed chopped rhubarb
*1 cup dried strawberries (the sugar-free ones packaged by the Just Tomatoes brand)
*1 cup pure maple syrup
*juice of 1/2 lemon (I used Meyer lemon)


1. Combine all ingredients in a small saucepan. Bring to a boil, and then reduce the heat to a simmer.

2. Simmer for 20-30 minutes, stirring occasionally to mash up the rhubarb and strawberries, until the fruit is very soft/mushy and the sauce has thickened.

3. Cool before serving over steamed pudding, or anywhere else you would use a fruit sauce.

Thanks to Esther for an great challenge- make sure to check out her blog for a lot more information on all the types of steamed puddings and traditional ways to make them!



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  1. 1

    studentepicure — April 27, 2010 @ 10:46 am

    Wow, yum! I’ve never cooked with almond flour before — will have to try this out. Is there a particular brand you like to use or do you make your own?

  2. 2

    drwinnie — April 27, 2010 @ 11:15 am

    I like Bob’s Red Mill brand. It’s not the brand I used for this particular recipe, but I use it a lot and I think they do sell it at most natural foods stores and many large supermarkets…you can certainly try making your own with ground almonds, though…

  3. 3

    Esther — April 27, 2010 @ 11:41 am

    That sounds and looks fabulous and as another gluten free baker I may just have to try that one.. Breakfast pudding you say? Sounds like a plan to me and better for us than the boys finishing of the syrup sponge from my post this morning ! I’m glad you had fun !

  4. 4

    Esther — April 27, 2010 @ 11:44 am

    Oh and the sauce combines some of my favorite ingredents and the colour is amazing!

  5. 5

    roxan — April 27, 2010 @ 11:55 am

    Mmm… i bet almond milk in place of regular would give it an extra nutty flavor.

  6. 6

    drwinnie — April 27, 2010 @ 11:58 am

    Roxan- you are right, and this could almost go vegan if you substitute organic coconut oil for the butter…not sure about leaving out the egg, though.

  7. 7

    Barbara @ moderncomfortfood — April 27, 2010 @ 12:29 pm

    What an interesting pudding you have created here, and I particularly like the touch of cardamom and the unusual pairing of maple and rhubarb. I became very fond of steamed puddings while living in South Africa, where they are a dessert table staple, but haven’t made one since returning to the US. I’ll definitely try this one!

  8. 8

    Denise@There's a Newf in My Soup! — April 27, 2010 @ 12:33 pm

    Love the idea of maple syrup and lemon juice in your rhubarb, and I’m sure your Greek yogurt sauce was much healthier than my creme anglaise! Beautifully done!

  9. 9

    elra — April 27, 2010 @ 2:20 pm

    Your pudding look so perfect. I like how you dress it up with vibrant color of that rhubarb.

  10. 10

    Kim — April 27, 2010 @ 4:34 pm

    That looks great! I am starting to experiment with gluten free flours so it’s nice to know almond flour is so versatile. Nice job on your challenge!

  11. 11

    Shelley — April 27, 2010 @ 5:02 pm

    How awesome that you had a cookbook at hand with so many recipes from which to choose! Your pudding looks fantastic, so you chose very well. :) Great job on the challenge.

  12. 12

    bake in paris — April 27, 2010 @ 9:19 pm

    This pudding must taste very good, especially with the almond flour as the main ingredient! And of course the rhubarb sauce at the top. I wonder how that tastes like cause we don’t have rhubarb here in Bangkok :-< But surely it looks delicious…

    Sawadee from Bangkok.

  13. 13

    kate the bake — April 28, 2010 @ 12:43 am

    What a lovely gluten free combination! Rhubarb is in season too so i must definitely try this recipe, thanks :)

  14. 14

    Audax Artifex — April 28, 2010 @ 1:00 am

    What marvellous photos your gluten free pudding is PERFECT it is so moist and the crumb so open it is exquisite. Beautiful work on this challenge. Cheers from Audax in Sydney Australia.

  15. 15

    Rachel — April 28, 2010 @ 1:02 am

    This sounds delicious!

  16. 16

    limo hire — April 28, 2010 @ 3:16 am

    That looks delicious and yummy ..and thanks for recipe to share with us.

  17. 17

    Joanne — April 28, 2010 @ 4:41 am

    This pudding sounds amazing but what I am TRULY loving is that maple rhubarb sauce! Two things I would not have thought to combine together, but they definitely seem like they work. The photos are amazing.

  18. 18

    Anula — April 29, 2010 @ 4:02 am

    Maple rhubarb sauce!!! Sound sooooo delicious!
    Your pudding looks great :)
    Cheers. Anula.

  19. 19

    megan — April 29, 2010 @ 8:28 am

    You did a great job. I had a steamed pudding at Christmas that was delicious so I dont know why this challange scared me off. O-well.
    Love the rhubarb sauce you added.

  20. 20

    Aubree Cherie — May 3, 2010 @ 5:24 am

    Oh goodness, this looks fantastic!!! I love what you did with the challenge.

    ~Aubree Cherie

  21. 21

    Baked Rhubarb with Blackberries and Vanilla | Healthy Green Kitchen — May 12, 2010 @ 8:25 am

    […] made and loved the maple syrup sweetened sauce that went with this pudding and these custards, and Tom Hirschfeld’s cake, which I baked and took to a Mother’s […]

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    Alta — May 14, 2010 @ 10:45 am

    Awesome that it’s gluten-free. I bet the almond flour made a lovely texture for this pudding. Yum.