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Daring Bakers: English Pudding

April 27, 2010

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.

Unfortunately, I wasn’t able to use suet. They definitely do not have it in stores up here, or at least not that I could find.  I wanted to keep in the spirit and participate, however, so I chose the butter-based English Pudding, Rhubarb Pudding.  And because I don’t have a 2 pint container, I made a mini pudding in an oversized soup mug that I have.  It turned out both cute and delicious!

The pudding itself was not hard to make, and I used frozen rhubarb, so it was also not difficult to cook and soften up.  I over-filled the cup a bit, and the pudding ended up exploding, but it stayed under the foil.

Rhubarb Steamed Pudding from BBC Good Food

The recipe can be found here.

Ingredients

  • 350g fresh rhubarb , cut into 4cm lengths
  • 200g caster sugar
  • 1 tsp ground ginger
  • 125g unsalted butter
  • few drops natural vanilla extract
  • 2 medium eggs , beaten
  • 175g self-raising flour

Method

  1. Cook the rhubarb with 75g/2¾oz of the sugar and the ginger over a gentle heat for 2-3 mins until just starting to soften. Remove from heat.
  2. Grease a 900ml pudding basin. Put butter and remaining sugar in a bowl and cream together. Stir in vanilla extract, then beat in eggs, a little at a time. Sift in flour and carefully fold into the mixture.
  3. Spoon rhubarb into the bottom of the basin, then spoon the sponge mixture on top and level off surface.
  4. Butter a piece of greaseproof paper slightly bigger than the top of the pudding basin. Make a pleat in the centre and secure over the top of basin. Repeat with a piece of foil, then secure the whole thing with string. Place in a pan half filled with simmering water. Cover and cook for 1½ hrs, checking regularly that the pan does not boil dry. Remove cover, invert the pudding onto a plate, then carefully lift off the pudding basin. Serve with crème fraîche or single cream.
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