Posts Tagged ‘steamed pudding’

And I’m back!  I’ve missed the last two Daring Baker’s Challenges due to moving and lacking time.  Therefore, I figured it was time to get back in the swing of things.  This months challenge comes from one of my favourite (hint) countries:  England.  Let’s boil some pudding, yo!

Well, I guess this would be a good challenge for my blog.  I’ve never boiled a pudding before.  But I opted to NOT use suet, because.. um.. GROSS!  And I opted not to use a steamer, because that would be too easy.  In truth, I don’t own a steamer.  But I do own an imagination.  A stew pot and casserole dish work just the same, right?

The recipe I chose did not come from the Daring Bakers, nor the internet.  I’ve grown accustomed to buying cookbooks in countries that I visit.  You wouldn’t even believe how many french cookbooks I have.   And those are a challenge in themselves seeing as how it takes me half an hour just to translate one recipe.  Thankfully, I’ve been to England, purchased a few cookbooks, and those need no translations.  Well, except for metric conversions, which I think the US needs to get onboard since metric is more accurate.

The recipe, steamed syrup sponge pudding, was quite simple to make.  And it allowed me to use my Golden Syrup for the first time.  The challenge for me was in the baking method.  Not having a steamer, and not wanting to buy one, I had to make due with a casserole dish set in a stew pot of boiling water.  So per the recipe, I poured the golden syrup on the bottom of the casserole dish, spread the batter on top, and covered securely (I half-assed that part) with wax paper and foil.  Oops, I forgot to grease the bottom of the dish.  Crap!

I set the casserole dish in the pot, quite difficultly since the dish was almost as big as the pot in diameter, and covered with the lid to let steam for an hour and a half.  Once done, I had to literally fish the casserole dish out of the pot with a large spoon since any other way would have caused severe burns.  Then I unwrapped the foil/wax paper and turned out on a plate.  A little bit stuck to the bottom, but not as badly as I expected.  The top (now the bottom) wasn’t quite as done as the rest of it, but there was no way I was going to put it back in the pot.  I narrowly avoided burning myself the first go-round.

I served myself a piece with a cup of tea, Brit style with milk and sugar.  It was actually quite pleasant, light and cake-like, but tasted like something I could have just as easily made in the oven.

Would I steam a pudding again?  Hmmm… yes.  But I need to invest in a steamer first!

Grade:  C-

The April 2010 Daring Bakers’ challenge was hosted by Esther of The Lilac Kitchen. She challenged everyone to make a traditional British pudding using, if possible, a very traditional British ingredient: suet.

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