It feels like I have made dozens of steamed puddings during this challenge. While this is of course an exaggeration, there really have been quite a few. Last night, I crossed off fig or prune pudding (p213), the final variation of the standard steamed sponge pudding, and the second-to-last steamed pudding overall: only Christmas pudding to go.
Since the recipe is for fig or prune pudding, I decided to go with prunes. I like prunes better than figs, and I also had an open bag of them in the cupboard, left over from last week's pork olives.
You start with creamed butter and sugar, beat in an egg, then stir through apricot jam, fold through the sifted dry ingredients, then add baking soda dissolved in milk, then stir through the prunes. That's the order you're supposed to do it in; I think all this adding and stirring is a bit unnecessary, and makes for overmixed batter. After the egg, I just added all the remaining ingredients at once and folded them through, which worked fine.
I spooned my mixture into a bowl, and covered with pleated tinfoil. The other option is baking paper, but since I still haven't replaced that crappy stuff I bought the other week, I went for tinfoil, which has the added bonus of staying in place while you tie it on. I lowered the bowl into simmering water, placed a lid on the pot and set the timer for 40 minutes.
You'll find the recipe gives a cooking time of 30 minutes; not one of my steamed puds have been even remotely cooked in that time. When I got this one out after 40 minutes, it looked cooked on the surface, but a quick finger-poke revealed a gooey centre. In the end I had to steam it for a full 60 minutes before it was cooked.
Prune pudding (with a bit of ice cream) is the ideal warm, filling dish for a cold, wet evening like yesterday. It has a nice spongy texture, with big chunks of prune and a few flecks of apricot from the jam. I could only manage a small helping, being full of the lasagne I made out of those leftover cream soups. But that just means there's more left over for tonight!
Subscribe to:
Post Comments (Atom)
Popular posts this week
-
I was horrified when I recently discovered that, of the 33 recipes in the 'sauces and marinades' chapter, I had done precisely zero...
-
Since I was going down to Timaru on Saturday to celebrate my brother's birthday, I decided it might be a good idea to make him a birthda...
-
I had about 300g of food processor pastry left over from my quiche the other day, so when I arrived home last night with no idea what I wa...
-
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...
-
My decision to make a one-and-a-half recipe of the royal icing turned out to be unnecessary. I had quite a lot of icing left over after fin...
-
Fish pie is a staple in many households around the country. Everyone has their own version, the results of which can vary from quite tasty t...
-
Well, actually my gravy did need sieving. But I'm getting ahead of myself here... This particular journey began - as so many do - wit...
-
I absolutely love mayonnaise: It must be the Dutch influence in my upbringing (yes, Mum, it's your fault). I use mayonnaise the way oth...
-
Chicken was on special at Pak N Save this week, so I got myself some chicken breasts and went digging through the poultry chapter for a reci...
-
I've been on holiday this past week. I don't mean I've been off gallivanting around somewhere exciting, merely that I haven'...
Baz wants to know what goodies from the Edmonds book you are going to make for the weekend?
ReplyDeleteHmmm... Has he been a good enough boy to deserve Edmonds goodies?
ReplyDelete