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