As individual puds or one large one everyone loves traditional steamed puds. You can use either metal dariole moulds or deep ramekins dishes, tea cups, or pudding moulds can be used to good effect, too for individual puds.

Two great family favourites for you to try below:

Individual chocolate & hazelnut puddings. You will need (makes 6 individual puds): 100g butter softened (plus extra for greasing), 75g chopped toasted hazelnuts, 4 tblsp maple syrup, 100g plain chocolate broken into pieces, 100g light muscovado sugar, 3 eggs, lightly beaten, 75g self raising flour, 1 tsp baking powder, 1 tsp cocoa powder, 75g fresh white breadcrumbs.

Grease 6 individual moulds, ramekins or cups as above. mix 3 tablespoons of toasted hazelnuts with the maple syrup then place a teaspoonful of this mixture into the bottom of each mould. Place 75g chocolate in a bowl over a pan of simmering water until melted. Cream together the butter and sugar until light and fluffy and gradually beat in the eggs. Sift together the flour, cocoa powder and baking powder and fol this in to the mixture. Then stir in the melted chocolate, the remaining chocolate pieces and hazelnuts and then the breadcrumbs. Spoon the mixture in to the moulds until each is 2/3 full, cover the top of the moulds with foil and stand in a steamer or place in a large saucepan. Pour in boiling water to reach halfway up the sides of the moulds, cover the pan and simmer for 30 to 40 minutes until the sponges have risen to the top of the moulds. Remove the foil and the sponge should be firm to touch. Turn out and serve with some extra maple syrup, pouring cream or custard for a delicious dessert.

Grandma’s favourite was always Pear & Almond steamed sponge pudding

You will need (makes one pudding to serve 6): 100g butter softened plus extra for greasing, 2 tblsp raspberry jam, 2 pears peeled cored and chopped, 1 tblsp lemon juice, 100g caster sugar, 3 eggs lightly beaten, 75g self raising flour, 1 tbsp baking powder, 50g toasted flaked almonds and 75g fresh white breadcrumbs.

First grease a 1.2 litre pudding bowl and spoon the jam in to the bottom of this. Toss the chopped pears in the lemon juice and put to  one side. Cream together the butter and sugar until light and fluffy. Beat int he eggs a little at a time. Sift the flour and baking powder together and fold into the mixture and then fold in the breadcrumbs, pears and almonds. Cover the pudding bowl with greaseproof paper & foil securing with string and steam in a steamer or large saucepan for 2 hours. Make sure you check regularly to not let the steamer or pan boil dry and top up with water as needed to reach half way up the side of the pudding basin. The pudding should be firm to touch and a skewer inserted should come out clean when cooked. Turn out and serve with cream or custard of your choice.

Tell me your favourite steamed pudding?