Steamed puds are the only way to celebrate such a snowy day. I forecast rich wafts of apricot, bay and cardamom this afternoon west of London. ;D
(Would do Sussex pond pudding but I'm not venturing out down our toboggan-run of a hill to buy a lemon!)
gimme the recipe!
Great idea, got any apples? How about buttery apple & cinnamon filling? Hey sorry to rub it in but no snow down here in Cornwall. Bon appitite. :D
Hi
Hmmm, yum!
I am have soup simmering away at the moment and about to make a quick bread to go with it, and drop scones later - snow always makes me want to cook too! :)
T.
:D :D :D Blueberry and apple or black forest cherries ( both ::)) And BIG jacket potatoes, with a crispy bacon bits and cheese for OH and tuna and Mayo for me. Think I better do my weigh in before lunch. ;D ;D
Don't get to smug DD it might get to you yet.
I'm at work but is anyony making spotted dick Or dog ... will travel for a portion with custard please ;D ;D
what about an apple uside down cake ?
Quote from: Psi on February 02, 2009, 11:16:10
gimme the recipe!
http://www.cookitsimply.com/category-0020-0g115.html
:o We now have snow in West Cornwall but it's pathectic :-[ I'd love to make a snowwoman :'(
Quote from: cambourne7 on February 02, 2009, 12:44:51
http://www.cookitsimply.com/category-0020-0g115.html
Thanks for the link, i've just made the Marble puddinghttp://www.cookitsimply.com/recipe-0010-048u5.html (http://www.cookitsimply.com/recipe-0010-048u5.html) i didn't have a lemon so used a couple of drops of peppermint :-\ hopefully it will taste nice.
Neil
Quote from: Psi on February 02, 2009, 11:16:10
gimme the recipe!
Since you ask so nicely... ;D
6oz dried apricots (the brown unsulphured ones are nicest but standard ones will do fine)
half a pint of water
four cardamom pods
three bay leaves
2 tbs brandy or other liqueur (see below for details)
4oz caster sugar
4oz butter
half a teaspoon of ground cardamom seeds (that's something like the contents of 6 to 8 pods)
2 large eggs
4oz self-raising flour
2oz ground almonds
Put the first group of things into a pan with a lid and bring it to the boil.
Turn the heat off and let it stand for an hour. Then put the heat back on very gently and simmer.
Check from time to time to make sure the apricots don't burn. They're done when you're only left with a tiny bit of syrup and a pan of deliciously tender apricots.
Add 2 tbs of any liqueur that you think will mix well with these flavours. I use honeyed apple brandy (it's probably a beekeeper thing)... Regular brandy would also work well, or maybe something like Southern Comfort or Amaretto.
Stir and put the lid back on.
While the apricots are cooking:
Grease 6 individual pudding basins (unsalted butter's best) and put a circle of baking parchment into the base of each one.
Preheat your oven to 180C
Remove the bay leaves and the cardamom pods from the apricots.
Chop the apricots into chunks (by now they should be cool enough to handle).
Then, in a bowl big enough so you won't splash the mixture around...
Cream together the sugar and butter.
Beat in the eggs.
Then fold in the flour, followed by the ground almonds and ground cardamom seeds.
Lastly, fold in the apricots and what's left of the syrup.
Dollop the mix out between the pudding basins. Put a lid of greased foil on each one (fold a pleat in the middle of each bit of foil to allow some breathing room for the pud as it rises).
Cook the puds for about 45 mins in a roasting tin half filled with boiling water.
Cream or custard, spoon and bowl at the ready?
When they're cooked, you should be able to poke a skewer into the puds and have it come out clean.
To release the puds, run a thin-bladed knife around the inside of the pudding basins to loosen them.
"bleep bleep" - oven calling. ;D
Quote from: cambourne7 on February 02, 2009, 12:44:51
Quote from: Psi on February 02, 2009, 11:16:10
gimme the recipe!
http://www.cookitsimply.com/category-0020-0g115.html
Will I never learn! I just had to take a look at that link. Now I'm craving lemon suet pudding and custard. (and my poor knees definitely don't need the extra weight) :(
And for those of you who can't be bothered to take all the time steaming, the following is the more or less equivalent. It's from an old M&S microwave cookbook, based on a maximum heat of 700 watts. Adjustments may need to be made for the more modern higher wattage cookers.
TREACLE PUDDING
3 tablespoons golden syrup
4 oz self-raising flour
2oz shredded suet
2oz caster sugar
1 egg
2 tablespoons water
4 tablespoons milk
2 drops vanilla essence
1. Place the golden syrup in the bottom of a lightly greased 1.5 pint basin.
2. Mix the flour, suet and sugar together. Beat in the egg, water, milk and vanilla essence. Spoon the mixture on to the syrup in the basin.
3. Cover with clingfilm and cook for 2 minutes (on high). Remove clingfilm and cook for a further 2 minutes.
4. Leave the pudding to stand for 2 minutes before turning out and serving.
We had to sop doing these because in minutes we could have a lovely pudding, but it wasn't doing the waistlines any good. ;D ;D
valmarg
Just looked at cambourne's link to cookitsimply.com ... lovely collection of pud recipes, but I can't see a recipe for Sussex Pond Pudding there. Go on, it's right under me nose somewhere, isn't it -- but where? ::)
This is the recipe I use mostly, but always interested in variations/improvements... http://www.waitrose.com/recipe/Sussex_Pond_Pudding.aspx