dinsdag 27 april 2010
Second daring bakers challenge !!
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.
A real challenge for the April assignment of the Daring Bakers; making a traditional British pudding! I never made a real pudding before, so a really good and interesting challenge for me! I did not know that much about puddings, so I did not know about the different types of puddings. Ester told us about the different types of puddings and the traditional pudding ingredient: suet. "Suet ist is the hard but flaky fat found on the inside of a cow or sheep around the kidneys and that area of the body" I was not really into using real suet, so I bought vegetable suet .
I thirst wanted to try a savory pudding, a pudding crust with filling. Since I am really not used to making such types of meals I had difficulties with choosing and good and tasty and tasty pudding recipe. Later I decided to make a sweet pudding. For the sweet pudding I preferred to use butter instead of the (vegetable) suet.
Now I still have the package vegetable suet and after seeing all the lovely recipes of the other daring bakers I will try another real British Pudding using the suet. Great to see all the good looking and tasty puddings !
For my own challenge I decided to make a steamed chocolate cinnamon pudding, an easy but very tasteful pudding with a good texture. The caramel sauce and the pudding tasted great together! Lovely dessert and lovely challenge, I really liked it !
- 1 big cooking pan
- 6 cake tins
- aluminum foil
Ingredients for 6 puddings:
- 100 gram unsalted butter
- 200 gram self raising flour
- 4 eggs
- 100 gram soft sugar
- 1 table spoon cinnamon powder
- 3 tablespoons cacao powder
- 125 ml cream
Ingredients caramel sauce:
- 200 gram soft sugar
- 125 ml cream
1. Put the butter and 100 gram sugar in a mixing bowl and mix together.
2. Add the eggs one by one and mix after each egg.
3. Now add the flour, cinnamon and cacao and mix for 1 minute.
4. Oil the pudding cans and divide the pudding mixture over the 6 cans. Cover the cans with the aluminum foil so no water or steam can come into the can.
5. Fill the cooking pan with water up to 2/4 of the hight of the pudding cans.
6. Bring the water to boil and place the pudding cans in the water.
7. Steam the puddings on medium to low heat for 35-40 minutes. In the meanwhile prepare the caramel sauce.
Preparation Caramel sauce:
1. Heat the cream.
2. Put the sugar in a sauce pan and heat until the sugar is melted.
3. Slowly add the hot cream and stir continuously until the sauce thickens.
Serve the pudding with the caramel sauce and add additionally some cinnamon sugar.