DB April 2010- Not so Traditonal , Traditional English 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

yeah..that was the problem, right there.The last word.

Suet. In case you’re wondering, suet is the hard but flaky fat found on the inside of a cow or sheep around the kidneys and that area of the body.

Ewwww I KNOW…not my kinda thing either..

But thankfully Esther allowed for substitution and so I did what I love to do best….no not whining..but using butter.Arent the best things in life made of butter????

Steamed desserts are not new to us in India. Especially for us South Indians. We make a variety of steamed goodies – kozhukutta(rice ball dumplings), vatayappam being just two of many many.

But a steamed pudding was something I’d never tried.


Don’t let the ugly pictures fool you..I mean I know
I know it’s not easy on the eyes–heck, it would be a great contestant in a ugly photo contest but it was real good…and so we couldn’t have cared less.

Sticky toffee and date pudding with candied ginger
Shamelessly copied from here

For the toffee sauce

2 cups (500ml) heavy cream
1/2 cup (120g) demerara sugar (or another dark brown sugar)
2 1/2 tablespoons honey
pinch of salt

For the pudding

6 ounces (180g) pitted dates, snipped or chopped
1 cup (250ml) water
1 teaspoon baking soda
1/3 cup (40g) candied ginger, chopped
1 1/4 cups (175g) flour
1 teaspoon baking powder
1/2 teaspoon salt
4 tablespoons (55g) unsalted butter
3/4 cup (150g) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract

1.Butter an 8 1/2-inch (about 24cm) porcelain soufflé mold, or similar-sized baking dish.

2. To make the toffee sauce by bringing the cream, demerara sugar, honey and salt to a boil in a medium saucepan, stirring often to melt the sugar.

3. Lower heat and simmer, stirring constantly for about 5 minutes, until the mixture is thick and coats the spoon. Pour half the sauce into the prepared soufflé mold and place the mold in the freezer, and reserve the other half for serving.

4. To make the pudding, in a medium saucepan, heat the dates and water. Once the water begins to boil, remove from heat and stir in the baking soda. Add the ginger, if using, then set aside, but keep it slightly warm.

5. In a small bowl, sift together the flour, baking powder, and salt.

6. In the bowl of a standing electric mixer, or by hand, beat the butter and granulated sugar until light and fluffy. Gradually beat in the eggs, then the vanilla.

7. Stir in half of the flour mixture, then the date mixture, then add the remaining flour mixture . The mixture will be a bit liquidy. Add some hot water if required.

8.Pour mixture on to the sauce, cover and steam for 1.5 hours.
The sauce and sponge mixture mix together during cooking.

9. Let cool slightly before serving.

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