Tuesday, April 27, 2010

The Daring Bakers #13 British Pudding ...

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.

I didn't have an access to the suet so I choose to make butter based pudding. If you want to get a recipe for the one with the suet and see how my fellow DB did their challenge this month please pop in to The Daring Kitchen.

The result of this month's challenge was fantastic! I didn't want plain pudding though, so I added cinnamon, sultanas and made it with some fresh apples.
I was slightly worried that it won't be a success but... my and my Hubby loved the result!!! It was amazingly light and soft (maybe as a result of slowly steaming it rather thank baking?) We will definitely try it again - next time we're thinking of placing some rich jam/marmalade at the bottom of the pudding basin...

How to make it...

- 125 g caster sugar
- 125 g unsalted butter
- few drops natural vanilla extract
- 2 medium eggs , beaten
- 175g self-raising flour

Grease a 900ml pudding basin. Put butter and 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. Spoon the sponge mixture on top and level off surface.
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 1 1/2 hours, 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.

Anula's changes:
- 2 apples, pealed and arranged at the bottom of the pudding dish, sprinkled with some cinnamon
- 1 tablespoon cinnamon added to the batter
- 1 hand full of sultanas added to the batter



  1. Really Yummmmmmy pudding... following you

  2. you know its beautiful..simple yet lovely!

  3. apples...now that is different from the ones I've seen around on the blogs

  4. I would call this "Apple inverted pudding". Cinnamom would definitely bring out the flavor! Great variation of the challenge.

    Sawadee from Bangkok,

  5. Apple and cinnamon sounds perfect and it sounds so good moist and light the texture looks excellent.

    Cheers from Audax in Sydney Australia.

  6. Can't go wrong with a heavenly pair like apple and cinnamon! Your pudding looks great, you're making ME want to make a sweet version ;)

  7. The apples are a great idea. They would but through the richness of the pudding. Definitely some good eats coming out of your kitchen.

  8. Yours looks yummy! I should have gone with a sweet version.}:P


Thank you for taking your time and leaving a comment. It means a lot!
Pozdrawiam, Anula.