This is a twist on an old fashioned, sweet fave! It's deliciously light, yet somehow so comforting and satisfying. I have tweaked an old school recipe with a few bits of modern knowledge to take it to a new place. And of course, I have enlisted the help of my trusty Combi Steam to make the preparation and cooking as easy as pie. Or as easy as pud on second thought.

I often chat about the versatility of your Combi Steam. About the fact that you can use it as a "normal" oven, to cook with just Fan Forced or Convection style heat for dryness, whilst also being able to use it with just Steam to create the effect you get when you cook with water in a pot. This recipe is one of those that uses the concept of the water filled pot, or the water bath in the oven, adapted to be as simple as selecting your Steam function at 100°C or 100% instead.

Whilst getting your head around the concept of "steaming" foods in your oven is not necessarily a particularly complicated one, there are more things that you can do with this function than what you may initially realise. Not only can you "steam" the obvious stuff like veggies, fish and dumplings, you can also use your Steam function at lower temperatures to do things like defrost, soften and melt. It's so simple, and really highlights the incredible multi-functionality of a Combi Steam oven. For more info you can check out my downloadable Cheat Sheet - Steam -The Basics or refer to your operating instructions for your individual brand and oven.

This recipe uses Steam in the traditional or most obvious way to cook our "steamed" puddings, without the mess and fuss of using water baths or putting dishes, that have been covered and tied with string, into a pot of boiling hot water. (Not to mention the fun and games involved in trying to get those dishes out again!) It also uses Steam at a lower temperature to soften the butter and bring our fridge ingredients up to room temperature to help them combine beautifully for the perfect batter.

The touch of salt I have added makes these extra more-ish so be warned. A taste will turn into another and another and before you know it, it's all gone! So steam up that kitchen and try a little retro style pudding with a touch of the now, thrown in for a royal CSQ twist.

makes 6

Ingredients:
2/3 cup golden syrup (185ml approx.)
1 tsp salt flakes
1/2 cup walnuts (chopped)*
125 butter (cubed)
1/2 cup (100g) caster sugar
2 XL eggs
1 1/2 cups (225g) self raising flour
2 tsp ground ginger
1/2 tsp ground nutmeg
2/3 cup (160ml) milk
extra butter for greasing

Method:

1. Place the cubed butter and milk into separate small dishes. Crack the eggs into a third dish. Place the three dishes into the CombiSteam. Select Steam at 30°C or 30%. Allow to warm and soften for a few minutes while you prepare and measure out the other ingredients.

2. Grease 6 x 1 cup ramekins with some extra butter on the bottom and the sides. Sprinkle all over with some sea salt flakes - the sides and the bottom of each ramekin. Sprinkle some of the nuts into the bottom of each, creating a layer. Divide the golden syrup into the bottom of each, pouring over the nuts until it is all used up. Place the ramekins onto a stainless steel perforated steamer tray.

3. When the butter is soft (you should be able to easily squish is between your thumb & index finger) place it into a mixing bowl. Add the sugar. Use electric beaters (or your stand mixer with beater attachment) to beat at medium high speed until very fluffy and creamy.

4. Add the eggs, one at a time, and beat for a minute or so between each addition. Add the flour, ginger, nutmeg and milk and beat at a low speed until well combined. Beat in the remaining walnuts until combined.

5. Divide the batter between the ramekins placing on top of the syrup. Even them up as much as possible. Spread the tops with a spatula then tap them on the tray to settle the batter into the bottom.

6. Place the tray into the CombiSteam. Select Steam and set the temperature to 100°C or 100%. Cook for 30 minutes.

7. Remove and allow to set for 10 minutes. Run a blunt knife gently around the edge of each pudding. Invert onto a serving plate and allow the syrup to drain out over the top.

8. Serve with ice-cream, double cream or custard to your liking.

A royally delightful way to wrap up any meal! And super simple yet impressive.

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Enjoy loyal ones.

Yours in the kitchen,

The CSQ x