Daring Bakers land in England … TRADITIONAL ENGLISH PUDDING!
“If you do your fair day’s work, you are certain to get your fair day’s wage – in praise or pudding, whichever happens to suit your taste.”
Alexander Smith
It’s the happy time of the month again, yes indeed the 27th, and it’s the Daring Bakers at their best. One small difference this time thought, the Daring Bakers take on the English at their doorstep and become Daring Steamers! Well, the proof lies in the pudding, as they say, so a steaming we will go…
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.
… Gosh, I thought I hadn’t read it right. Once, twice, thrice … where was the oven? Quick whisper with Meeta and Aparna on twitter, and there I had it. Was a technique laden challenge sans the oven, one that sounded mighty intriguing to me, and even better that it was an English pudding. Also seemed a bit daunting given that it’s peak summer here and I associate English puddings with dry-fruit rich and dense desserts served on cold wintry Christmas evenings. But daring we are, so the pud had to be made…
Esther, the hostess, was wonderful! She presented the challenge with the original English ingredient found in puddings suet, but was large hearted enough to let us try what we liked as far as the technique included a steamed pudding! I got in touch with Aparna because she had tweeted a day ago that she had had a go at the challenge. Thanks to her, I was up the next day and singing the DB anthem early in the morning. I loved the idea of a 2 hour steam. No sauna luxury for me, but at least the pudding was gonna get treated with TLC! Even better because summer is here in full steam (tee hee, maybe I could have made the pudding in the sun), and so begin our never ending sob stories of lengthy power cuts. A pudding in the cooker on the stove which runs on gas was the best thing given the circumstances!
I read the threads on the forum and leafed through all my dessert cookbooks , and finally narrowed down to Indulge by Claire Clark, an utterly delicious book that I received to review from Blogger Aid. It‘s the most special sweet one on my bookshelf. Indulge had a very simple steamed treacle pudding with many options, of which I chose the summer berry one and played around with it. I added some Orange & Dried Fig Compote that I found leftover from this Vanilla Bean Panna Cotta I made ages ago, and some strawberries too. Then Claire met Aparna because I couldn’t figure out how long to steam it for, whether to put the cap on the pressure cooker etc. Claire Clark said it should be airtight, and Aparna said no weight on cooker. CC said 2 1/2 hours and Aparna did her individual ones for 30 minutes. So I took a bit of both… steamed for an hour with weight, and 1 hour without.
Unlike the traditional way of serving a steamed pudding hot, I served it at room temperature as Aparna suggested, with a cream anglaise that was chilled. I loved the texture and crumb of the pudding, especially when it stepped out of the steam bath. Gorgeous flavours … I think it’s a great great dessert, and one that I would love to make again. (I did actually, but didn’t have time to get good pictures etc. In any case, I found it difficult to take any pudding pictures. The second time around, I used the same basic recipe with chocolate chips in the batter, made it in mini moulds, and served the pud with a chocolate creme anglaise, and fresh cherries)
Thank you Esther for the fabulously different challenge; just the reason why I love being a Daring Baker. It opens my world to new cultures, cuisines, techniques, ideas, and challenges the mind to think. As always, thank you Lisa of La Mia Cucina and Ivonne of Cream Puffs in Venice for hosting this fab kitchen!!
Steamed Summer Berry and Fig Sponge Pudding
Adapted from Indulge by Claire Clark, pg 176
100gms unsalted butter, room temperature, plus extra for greasing
100gms vanilla sugar
150gm flour
1 tsp baking powder
a pinch of salt
2 eggs and 1 egg yolk (save the whites for macs!!)
1 tsp pure vanilla extract
1/4 cup of orange and dried fig conserve
12 small strawberries, whole, hulled
50gms dark chocolate, grated
Method:
Grease a litre pudding basin well with softened butter.
In a large bowl, place the butter, sugar, flour, pinch salt, eggs and yolk and beat for 2-3 minutes till soft and creamy.
Turn the fig conserve in the centre of the pudding basin, line the circumference with whole strawberries facing down. Spoon the pudding batter evenly over this and level. Sprinkle over with grated chocolate.
Cover tightly with a piece of well greased aluminum foil, pleated in the middle, and tie securely around the rim with string.
Take a pressure cooker or large pan with a tight fitting lid (or steamer if you have one), fill it with 3 inches of water, place an old cloth at the bottom, topped with an old plate, and put the pudding basin on top of it.
Steam on simmer for 2 hours, and then takeoff heat. Let it sit for 15-20 minutes till easy enough to handle, and then remove from cooker.
Take off foil, place serving platter over it, and then, holding firmly with both hands, quickly turn it over to invert pudding on platter, and remove the basin.
Serve with Creme Anglaise or a large scoop of clotted cream!
Creme Anglaise
from Indulge by Claire Clark
1 vanilla pod
125ml low fat cream
125ml milk
3 egg yolks
2 oz Castor sugar
Method:
Slit the vanilla bean and scrape out the seeds.
Place cream and milk in a sauce pan, stir in the vanilla seeds and simmer till it comes to a boil.
Place the yolks in a bowl, add sugar and whisk immediately. Gradually pour the boiled milk over this, stirring constantly. Return to the pan and stir continuously over medium heat with a wooden spoon till it begins to thicken. It should get thick enough to coat the back of the spoon. Run your finger down the custard n the back of the spoon. the path should remain separated. DO NOT let the sauce come to a boil or it will curdle.
As soon as the sauce thickens, pour it though a sieve into a bowl, and cool the bowl over an ice bath/crushed ice.
Serve hot or cold.
Note: Place the leftover vanilla bean in a jar of granulated sugar to make the most amazing vanilla sugar that you can use in your desserts. It will take approximately 4-5 days to make. Shake the jar once a day.
♥Thank you for stopping by ♥
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Deeba @ PAB
About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.
68 Comments
Nachiketa
am sure the orange and dried fig conserve would have been yummy….
love the pictures…
finally you've tipped me over the edge….Steamed Chocolate Pudding & Steamed Apple n Caramel Pudding for Daring Bakers April 2010 – My First Challenge
Thanks so much for everything…
Cheers,
The Variable, Crazy Over Desserts – Nachiketa
Catch me on facebook @ Crazy Over Desserts
anna
This is definitely the most beautiful of the puddings that I have seen so far! You did a ridiculously excellent job, Deeba.
A_and_N
I'd like some of that for dessert NOW! 🙂 Great effort, Deeba.
Audax
Certainly the most beautiful pudding I have seen, your photographs are exquisite so pretty and well done that you did this challenge using a brilliant recipe. Cheers from Audax in Sydney Australia.
MeetaK
gorgeous gorgeous pudding deeba! after brooding over this one I found the inspiration to make a light and Spring version!
sasasunakku
Wow, the cherry photos are so pretty…making me crave cherries but it's a bit early to get them here in Europe :(Great job!
sweetdiscovery
Beautiful photography and love your writting too. Great site and good job with the challenge!
sulagna ™
Deeba need i say how gorgeous the pudding looks and to top it up your photography makes me slurp over my laptop 🙂
Friday night was Deeba's phirni at my home and thank you for making me an instant star with the Phirni..
Ohk..if i do not have vanilla sugar, how do i go around using regular sugar??
Mark @ Cafe Campana
Great looking pudding. I am sure it tastes great too.
Happy Cook
Now after seeeing fe of the puddings you all made, i think i should have waited as now i get more ideas 🙂
Looks really beautiful. and so fruity.
s
gorgeous!!!!!!this is art!
Rosa's Yummy Yums
Stunning! What a beautifully decorated pudding!
Cheers,
Rosa
suma
Your description of the pudding and the pictures here make me drool more than ever!! I wouldn't mind getting my day's wage in a pudding, never mind my alarming weight matters:-))
Heather Davis
It's great to see some spring variations on the classic winter pudding. I did a more traditional one and family happily ate it even though sun was shining! Beautiful presentation Deeba.
bunkycooks
That is absolutely stunning (as are your pictures!). It was nice to see the fresh fruit and creme anglaise to accompany the pudding. What a fabulous take on steamed pudding!
Dharm
Isnt that just lovely!! Well Done!! I didnt have time to make it nor could i find suet…
shelley c.
Your pudding looks stunning, and all of your photographs are amazing. Funny that you said you could have steamed it in the sun… 🙂 You did a truly fantastic job on this challenge.
Lori
Very decorated and delicious looking.
lisa
Your puddings look great! I've never steamed a pudding, so I'm curious about the process now. The cherries with chocolate pasty cream are giving me cravings!
shaz
You take such pretty pictures Deeba. The puddings looks great and that creme anglaise sounds utterly delectable. Go Daring Baker!
Renata
Deeba, your pudding is stunning! A masterpiece! Love your blog!
Sonia (Nasi Lemak Lover)
this sound good!
ABowlOfMush
I love puddings like this! Reminds me of home 🙂
Looks gorgeous!
A Canadian Foodie
I love Creme Anglaise. So easy to make and adds so much to almost anything one serves it with. I smiled when I read how this opened you to different cultures, as in Canada – huge British influence here in the early days – British suet pudding and Christmas pudding were very common and in almost every household 30 to 40 years ago. As a child, everyone knew what this was – and love it, or hated it. Now, it is always available for purchase in markets at Christmas time, but almost no one makes their own anymore. Love this variation on a steamed pudding.
Thank you for the beautiful images and lovely Spring touch!
🙂
Valerie
Barbara Bakes
One day I would like to come visit and just look at your gorgeous cookbooks and your beautiful baking pans. This is a gorgeous shaped mold and you've styled it so beautifully!
sunita
Your pudding looks so pretty Deeba; well done. I just managed to do mine today, forgot about it 🙂
Shirley
Simple ,elegant and delicious all rolled in one lovely dessert .
i have made steamed egg pudding and this looks similiar to that …will def try it out .
lovely presentation Deeba. and awesome pics.
Katie
Your pudding looks gorgeous and perfect for spring/summer. Glad you like our English puds.
Gloria
Lovely work Deeba, as always and the pictures awesome, beauty,beauty, besoosssss gloria
marv woodhouse
Well I'm english and I know my pudings! I can happily confirm that your pud passes muster with me. Seriously good owrk!
Maya
Beautiful pudding!
The Betz Family
Your photos are beautiful! And the varieties you made sound delicious. Great job on the challenge!
ap269
What a beautiful pudding! And the pictures are stunning, as always!
Gala
Yum creme anglaise…….and that with berries and figs!
Jeanne
Your photos are beautiful! The pudding sounds delicious. And you've got me devising a way to create a solar steamer to cook pudding during the summer!
elra
Well done for this month challenge, your pudding look fabulous! Love all of those vibrant color Deeba.
culinography
What a beautiful take on this month's challenge! Lovely!
Manggy
I love how enthusiastic you are about the puds. I would be, too. Indulge is a great book with lots of authentic English desserts.
Winnie
All I can say is WOW! Your efforts are so impressive Deeba- mine came out yummy but the pics not so great. Loved the challenge though.
Laura
Your pud is so beautifully presented, and it sounds luscious!
Carolyn™
In Australia a lot of us still have the traditional english pudding even though its summertime.
We have it with custard, fresh cream AND ICE CREAM. Not everyone of course but in this family they like the lot!!!!
Mary
What a beautiful pudding! The mini ones served with creme anglaise and cherries sound wonderful too. You are a Daring Steamer indeed!
Cristie
What a wonderful post. My grandmother use to make a steamed pudding every year for Christmas, but sadly I never learned how to make it before she passed. I need to read your instructions carefully and try to make it. Your presentation as always is beautiful!
Suzler
How delicious! I love how you've taken the humble pudding and elevated it to such elegant standards. Your challenge entries are always jaw-droppingly beautiful.
I love the little ones too – choc chip puddings with chocolate creme anglaise and cherries sound heavenly. Lovely photos too. 🙂
kristenly
Hello there! Fabulous job on your puddings. Your photography and presentation are particularly beautiful!
Pavithra
Fruity pudding looks so delicious.. spring is in ur pudding now… This is my First challenge and its really fun.
Pavithra
http://www.dishesfrommykitchen.com
Heather
What a lovely pudding! So pretty in the fluted pan as well.
Adele @ WillworkforBiltong
Wow Deeba. This is the most beautiful one I've seen so far. Well done.
Esther
Thank you so much for joining in and I am still in love with the way your pudding looks! If I ever host an Edwardian dinner party i think I should get you over here to help as you have a wonderful flair for such things !
Amy Lucille
zomg cherries!! I love it, wonderful job.. and I am so gonna have to try to make a cherry pudding. My entire kitchen is all cherries!
Simran
That's a fabulous pudding!
Did the cream anglaise taste eggy?
Cakelaw
What an elegant and tasty looking pud!
Nick
Wow all these puddings from this contest look so good. Your's certainly comes in topping the list for wow factor though! Still, suet in a pudding….I dunno..
jayasri
Hi Deeba, I saw your pudding in the DB blog, I loved the look of it!!, you are an presenter and photographer, I will definitely try this, it looks so Gorgeous, I fell in love with it!!, what more I love figs too!!
Charlotte
you've got such an elegant looking pudding!:)
Tadeja
Beautiful, probably the most beautiful pudding of this DB challenge round. I love the photos!
Pam
This looks delicious and your photos are gorgeous!
chef_d
Your summer berry pudding looks so good! Excellent job!
Avanika [YumsiliciousBakes]
Great job with the pudding! Love the addition of dried figs!!
silverrock
Oooo, your pudding looks so regal! I love the way you've decorated it. Way to go on this month's challenge, and keep up the amazing bakes 🙂
crumbsoflove
Yours is beatiful, as usual. You take the best photos!
bake in paris
I have been admiring your pudding since I saw it in the Forum for the first time… Beautiful!!
Sawadee from Bangkok,
Kris
Apu
Looks lovely Deeba!! This challenge was so great!!
natalia
Ciao ! I love your Pudding ! The beautiful figs and all ! I admired everithing !!
Mardi @eatlivetravelwrite
So beautiful Deeba – I love what you did with this challenge. I wish mine were half as elegant looking though the looks on my little chefs' faces were priceless 😉
Poonam
this looks so yummmyyyyy!!! great job deeba 🙂 as usual!
Nicisme
I never had one like that before, but I know that I want one now!
hip pressure cooking
I love the use of a pressure cooker! I’d like to try one for next year, though the English make it about a month before Christmas and seoson it with liquor for about a month before eating! So, I guess I can start trying in September to see if it is something worthy of publishing!
Fantastic photos and recipes, glad to have found you on FoodBuzz!
L