A good steamed pudding is one of the most popular of desserts. Like this cumquat recipe? Why not have a go at making cumquat jam? It's perfect spread over hot buttered toast. Or try Justin North's Brittany shortbread with cumquat confit.

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125g soft butter
125g caster sugar
2 medium eggs
200g self-raising flour
80ml (1/3 cup) cumquat juice

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Cream butter and sugar until light and fluffy. Add eggs one by one, allowing each to be incorporated before adding the next. Stir in flour, then stir in cumquat juice.

Butter a 1-litre pudding bowl and spoon in the pudding mixture. Cover with buttered greaseproof paper and foil. Tie down tightly with string under the rim of the pudding bowl or, easier still, use a large elastic band.

Place pudding bowl into a large pot and pour in enough water to come three-quarters of the way up the bowl. Bring water to the boil; reduce to a simmer, place the lid on the saucepan and cook for 1 1/2 hours. Check the water level from time to time and add more if needed.

Remove pudding bowl from the water and allow to stand for 10 minutes.

Remove the foil and greaseproof paper. Run a small spatula around the edge of the pudding and unmould onto a platter. Serve with thin custard.