After a long period of unseasonably warm and sunny weather, the clouds rolled in today to remind us that winter's almost here. In response to the gloomy, drizzly weather, I decided to make myself a dominion pudding (p208), one of several steamed puddings in the Edmonds book.
Now that I've actually worked out how to steam a pudding, it was quite straightforward. The pudding itself was simple enough, just cream butter and sugar, beat in an egg, then mix in the dry ingredients and some milk.
In the bottom of the pudding basin, I had the option of adding either jam or raisins. Since I have a cupboardful of homemade jam, I took advantage of this opportunity to use up some of it. I selected a jar that had a small amount of boysenberry jam in it. It was starting to go sugary, so it wouldn't have been much good as a spread anyway.
I scooped out the jam and added it to the bottom of the basin, then spooned the pudding mixture on top. Fastening a pleated piece of tinfoil on top with string, I sat the basin in a saucepan part-filled with water, put the lid on, and left it to steam for an hour and a half.
I'd totally forgotten to grease the pudding bowl, so when I tried to tip out the pudding, it was stuck fast. Even when I levered the pudding out with a knife, most of the jam was still stuck in the bottom. I had to scoop it out with a spoon.
It wasn't until I'd served up some of the pudding and had a taste that it occurred to me that this isn't really a pudding to be eaten on its own. Some ice cream, or... (here I checked the recipe, and sure enough: "serve with Edmonds custard").
The custard didn't take long to make, and it made the pudding much more appealing: sure, it was warm, filling comfort food before, but with a feeling that something was missing. Any kind of steamed pud (and I still have a number to do) is a pleasant filler on a chilly evening, but take my advice and don't forget the custard.
Subscribe to:
Post Comments (Atom)
Popular posts this week
-
There's a recipe in the 'breakfasts' chapter for Creamoata (p155). I hadn't given much thought to this, but I had a vague id...
-
I've never had much luck with banana cakes. They always seem to come out overcooked on top and gooey in the centre. Yet I still make one...
-
You'll be wondering about the title of this entry. Well, it's the random letters I accidentally pressed when I was trying to brush f...
-
It's hard to believe a whole three years have passed since I posted my first entry in this challenge, and even harder to believe I'v...
-
I'm sure everyone's heard by now about the latest events in Christchurch - not what anyone needed just before Christmas - or ever ag...
-
I really had no intention of doing any Edmonds cooking last night. But I still had to eat, and, having no other inspiration for a meal, I t...
-
After three days of blissful relaxation in Blenheim, it was time to head back to Christchurch. Before we left, we popped into a local hydro...
-
Despite last week's fiasco with the flaky pastry, I was feeling confident as I began my attempt at sweet shortcrust pastry (p81). I le...
-
I decided to ease myself into this challenge by starting with one familiar recipe and one totally unfamiliar one. For the unfamiliar rec...
-
Did you know that there's a whole chapter in your Edmonds book dedicated to recipes based on Rice Risotto? Well, that's overstating ...
No comments:
Post a Comment