|From soup kitchen to... pudding kitchen!
||[Jul. 4th, 2010|09:11 pm]
I know that early last month we were a soup kitchen, but later in the month we changed into a steamed pudding kitchen - mmmmm...|
After making the "Brown Pudding No 1" in May, I was talking to my Mum about it, and she said "have you tried Marguerite pudding?". Apparently this is a steamed pudding where you put jam in the bowl before you put the pudding mix in, and then when you turn it out the melted jam pours down the outside of the pudding. That sounds great! I said, and decided I might do that next. Well, then a few weeks ago Mum phoned me to ask if she had lent me her steamed pudding dish that had the pinkish metal lid that clipped on. "Your what?" I said, "You have a steamed pudding dish with a lid??! That sounds brilliant! I wonder if you can still get them?" I might not have mentioned this when I made the Brown Pudding, but the one annoying thing about steamed puddings is tying the baking paper & foil over the top of the pudding bowl. So the idea of a dish with a lid sounded great to me. It turns out you can still get them, although they kinda snap on now, rather than clip on, which doesn't actually seem like an improvement to me, but... Anyway, they're only about $25, so I bought one! And then thought I'd better get on & get my money's worth out of it :-)
So we had Steak & Kidney Pudding, Banana Pudding with Caramel Sauce, and Lime Pudding all in pretty short succession. And they were all great! Yay! And tonight I've made Apple Ginger Pudding, which is also tasty... Even more puddings are planned...
I made the Steak & Kidney Pudding because Peter has been wanting me to make it for the last 20 years & I've always refused on the grounds that I don't like kidney. But it really is one of the classic steamed puddings, so I thought I should give it a go. I followed a fairly traditional recipe that used a suet pastry, even though I've always avoided recipes that used suet before on the grounds that they were too hard ;-) For a start, I had no idea where to get it from! But I decided to be brave... I read up on it & now know what it is (fat from around the kidneys & liver) and why it's used (melts at a different temperature to butter/other fat options - meaning that the pudding has already kinda set when the fat melts, leaving lovely bubbles in your pudding that make it nice & light). So I visited our friendly butcher & asked if he could get me some suet & some kidneys. And he said, "sure, how much?" and then went out the back & got them! Wow, talk about easy :-) So, here is the recipe...
( Steak & Kidney Pudding (with photos)Collapse )
I made the Banana Pudding next because we had some bananas that had gone black and were going to have to go in the bin if I didn't do something with them right away... It was meant to be Banana Pudding with Butterscotch Sauce, but I wanted to make sure Will could eat it (he loves his sweets), and butterscotch has cream in it :-( So I tried doing a caramel sauce instead, which was just sugar & water, but I overcooked it a bit and it went a bit hard. Was still tasty, but I think next time I'll just make it one for us :-) Will was asleep by the time it was ready anyway...
( Banana Pudding with Butterscotch SauceCollapse )
The banana pudding was delicious - maybe because our bananas were so ripe? But it was lovely & banana-y, and quite dense (in a good way). Now I have 3 things to do with over-ripe bananas! (this, banana cake, and banana & walnut muffins).
I made the Lime Pudding because we had too many limes (are you sensing a pattern here?). Tracey's lime tree has been producing like made & she was sick to death of them & gave us a big bag when we were there a few weeks ago. Peter made a fantastic lime, ginger & chilli stir-fry (which I'll get him to tell me the secrets of if he can still remember, since he made it up as he went), we used some in a spanish fish dish instead of lemons (remind me to post about that...) and we used a few others here & there, but still there were some left... So...
( Lime Syrup PuddingCollapse )
I did this when Michael & linstar were around. It got stuck to the basin, so the presentation was rubbish, but it tasted good :-P Although I think it was a bit too sharp for me - I preferred the banana pudding. But Peter preferred this one. It was very light though, and very fresh - perhaps a good summer pudding?
I did the Apple Ginger one tonight because apples are 99c/kg at the moment at our fruit & veg. How can we resist doing apple things at that price?
( Apple Ginger PuddingCollapse )
This was very pretty, with the apples on top. And the apples kept it really moist. It is a recipe for a less than 2L pudding basin though, because it only came half to 2/3rds of the way up mine. This seems quite tasty (we had it with cream), but the least favourite pudding so far. Which is not to say that it's bad at all, it's still a great dessert. It's just that the others were even better!