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How to make Steamed sponge with vanilla mascarpone

Yield = 6
Prep time: 0:30
Cook time: 2:00
Total time: 2:30

Ingredients

  • Butter for greasing
  • 1 cup self-raising flour
  • 1 teaspoon baking powder
  • 125g brown sugar
  • 1 carrot, peeled, grated
  • 1 large banana, mashed
  • 2 eggs
  • 1/2 cup sunflower oil
  • 1/2 cup walnuts, toasted, chopped
  • Maple syrup, to serve (optional)

Vanilla Mascarpone

  • 250g mascarpone cheese
  • 1/2 cup icing sugar, sifted
  • 1 vanilla bean, split, seeds scraped

Method

  • Step 1 Grease a 1.25-litre pudding basin with butter. Combine flour, baking powder, sugar, carrot, banana, eggs and oil in a bowl. Using electric beaters, beat for 5 minutes until smooth. Stir in the walnuts. Pour into the pudding basin.
  • Step 2 Cut a 30cm-square of baking paper and a 30cm-square of foil. Place paper on foil and fold to make a pleat in the centre.
  • Step 3 Place over the basin, foil-side up, then tie securely with kitchen string to cover. Place the basin in a large saucepan and fill with enough boiling water to come two-thirds of the way up the basin.
  • Step 4 Simmer, covered, over medium heat for about 2 hours, topping up with water if needed. The pudding is done when a skewer inserted in the centre comes out clean but is still slightly sticky.
  • Step 5 Meanwhile, for the vanilla mascarpone, mix together the mascarpone, icing sugar and vanilla seeds in a bowl until smooth. Chill until needed.
  • Step 6 Remove the basin from the pan and cool for 10 minutes. Carefully turn out on to a serving plate. Drizzle with maple syrup, slice and serve warm with the mascarpone.