This pudding is quick to make. It is mixed up in a food processor then steamed in a pot. The only thing you need to keep an eye on is that the water doesn’t boil dry. You don’t need a pudding ...

This is my adaptation of a 1968 Edmonds Cookbook recipe for a steamed pudding. It is served with custard, what the French called creme anglaise. Once you know how to make real custard, powdered ...

The Pātea Hangi shop opened ... We have our secret recipe fry bread that is very very popular. "Mussels and raw fish and your favourite desserts - some trifle and steam pudding with ambrosia ...