Mini Steamed Puds

Method

Step one
Lightly grease and line the base of 6 x 150 ml (1/4 pt) mini pudding bowls with greaseproof paper.

Step two
Mix all the basic ingredients together in a bowl, omitting the milk.

Step three
If making the Classic Syrup and Lemon, stir in the lemon rind and juice enough milk to make a soft dropping consistency. Line the mini bowls with 1 slice of lemon and 1 x 15ml spoon (1 tbsp) golden syrup before spooning in suet mixture.

Step four
For the Double Choc & Orange, stir in the orange rind before adding the milk. Half fill each mini bowl, then add 25g (1 oz) mixed chocolate pieces in the centre before adding in the remaining mixture.

Step five
For the Sticky Toffee, add half the toffee to the basic ingredients before adding the milk. Spoon the mixture into the prepared bowls.

Step six
Cover the pleated greaseproof paper and foil. Steam for 30-45 minutes or until well risen.

Step seven
Meanwhile, heat the remaining toffee and milk together over a very gentle heat, stirring until smooth. Keep warm.

Step eight
To serve the puddings, invert onto warm serving plates. For the Classic Syrup and Lemon, top with golden syrup and lemon rind; for Double Choc, dredge liberally with the cocoa powder and decorate with orange segments and mint and for the Sticky Toffee, spoon the toffee sauce over the top of each pud.

Step nine
Serve with custard, Greek yoghurt or cream.