Steamed Pud Recipes for NEV Matariki hangi

‘Matariki hunga nui’ is a whakataukî (proverb)meaning, ‘The Pleiades have many people’ and is the theme for our NEV Matariki celebration this year.  

(these recipes make puddings for 15-20 servings in one of the aluminium roasting trays)



Sticky Date Pudding

PREP DRY:
2 1/4 sugar
3 cup flour
1 1/2 t baking powder

DATES: 1 1/2 cup dates - chopped, 3 t baking soda 450ml boiling water

375g butter
3 eggs
3 T milk
1 C Quince OR Apple Jam
 1. Sprinkle dates with baking soda, pour boiling water over top and stand 10 mins.
2. Melt butter. Add milk, plus beaten eggs.
3. Stir into dry ingredients.
4. Cover base of well greased roasting dish with layer of Jam. (at least 1 c of jam)
5. Bake at 190 degrees 30 mins in oven. (or cover with cloth and steam in hangi)
(alternatively use half jar apple jelly or similar in bottom of dish before add pudding batter for steamed pud)  
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Overnight steamed Pud
( needs to be prepared and sit in fridge overnight before hangi)

3 cup flour
1 1/2 t salt
2 1/4 c sugar
3 c sultanas or dry fruit

1 1/2/ t baking soda
1 1/2/ c cold water
3 T butter, melted
1 1/2/ c hot water
1 1/2 t lemon essence (or zest etc)
1 1/2 t vanilla essence

1. Mix flour and salt. Add sugar.
2. Dissolve baking soda in cold water.
3. Add all wet ingredients to dry. Turn into well greased basin, cover and leave overnight.
4. Cover with cloth - steam ...  
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Apple Pud

DRY PREP:
1 1/2 c sugar
3 t cinnamon
4 1/2 c flour
3 t ginger
3 t mixed spice pinch salt

6-8 large apples

1 to 1 1/2c Apple Jam
3 c milk
6 T golden syrup
85g butter 3 t baking soda

1. Peel and thinly slice apples, sprinkle with sugar and cinnamon.
2. Line base of well greased dish with layer of Jam and then sugar apples .
3.Warm milk, golden syrup and butter in pot. Sitr in soda.
4. Add to dry ingredients.
5. Pour over apple layers.
6. Cover with cloth and steam ....  

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(not for in the hangi pit but good for bring along)
 
Chocolate Self-Saucing Pud

 Base: 

3 C flour
1 1/2 c sugar
3 t baking powder
3/4 t salt
6 t cocoa

6T butter
1 1/2 c milk


Topping: 
6 T coconut
1 1/2 c sugar
6 t cocoa

6 c hot water

Base: 1. Mix flour, sugar, BP, salt and cocoa.
2. Add melted butter and milk to dry ingredients. Mix well. Put in greased dish.
Topping: 1. Mix dry ingredients and sprinkle over base.
2. Pour hot water over the top of sprinkles.
3. Cover dish with foil and bake at 180 for 50 minutes.

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Whip 30 litres of cream and add to puds - delish!