British PuddingThe 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.
I was reminded again tonight while I hastily put together my daring baker’s challenge the night before it was due that I should not, I repeat should not rush through a recipe when I am cooking or baking.
Typically my mistakes revolve around either not reading the directions and just putting stuff together, changing a protein in the recipe but not the stock or my newest one using seasoned bread crumbs instead of plain in what is suppose to be a sweet dish.
You can imagine my frustration as I am pouring the bread crumbs into the mixure and I realize that they are in fact seasoned not plain and now my dessert is going to taste funny. So I did what any normal person would do when they realize they messed up the recipe and don’t have time to start over, you just start adding random things hoping it will turn out.
The following things were added in an attempt to mask the almost italian flavour I was left with: vanilla extract, almond extract and honey. The addition of these things resulted in an almost strange combination of italian and sweet, but not necessarily in a good way. I also added coconut and white chocolate chips which were the original plan prior to the breadcrumb fiasco.
While they were steaming, since apparently a proper british pudding is steamed for 2-3 hours, I made some chocolate sauce since really anything with chocolate sauce can’t be that bad. I just have to say they looked much better than they taste.
I look forward to trying this recipe again but with the correct breadcrumbs because I can see how this dish would be really good.
4 ounces flour
1/4 teaspoon salt
1 1/5 teaspoons baking powder
4 ounces breadcrumbs (not seasoned)
3 ounces sugar
3 ounces crisco
1 large egg
6-8 tablespoons milk
white chocolate chips
Sift flour, salt and baking powder into bowl. Add breadcrumbs, sugar and crisco. Mix to a soft batter with beaten egg and milk. Spoon into a buttered dish or ramekins and cover securely with foil. Steam steadily for 2 1/2 to 3 hours. Turn onto a plate and drizzle with a sauce.