This month’s bakers challenge was hosted by Esther from The Lilac Kitchen. She has chosen a traditional english pudding. What’s that you say? A pudding to the Brits means many things. When my sister lived in England I visited her many times and discovered that they pretty much called all desserts pudding. I still have a recipe from a Waitrose magazine for a summer pudding, which is really just a bowl or mold lined with white bread and filled with fresh summer berries. The juices from the berries soaked into the bread and it was then un-molded a day later. Come to think of it, I must remember to try that one this summer… Then there is the Christmas pudding, a kind of steamed fruitcake, but not my cup of tea.
As Esther says:
Some of you will know about the British and the word pudding but for those that don’t we use the word for many things:
1) Black pudding and white pudding a sort of meat and grain sausage. Black pudding uses blood as well as meat.
2) Pudding — a generic word for desert
3) Pudding — any dish cooked in a pudding bowl or pudding cloth normally steamed, boiled but sometimes baked.
4) An endearment i.e., “How are you today my pudding?”
The savory puddings have a pastry that is lined into the mold and then filled – steak and kidney pudding anyone? The secret ingredient in the pastry being suet, which is the fat found on the inside of a cow or sheep around the kidneys. Since I haven’t touched beef in at least 30 years I have opted out of making the suet version. They do make a vegetable suet or you could use Crisco but I am going with a butter version sponge.
I have used yellow mangoes in this recipe. They are also called Philippine mangoes and they are much tastier than the red or green mangoes that you normally find in a local supermarket. They are at every Asian market here and even in the Superstore. Try an international market or ask your produce man if he can get them. They are fantastic!
I was actually excited to try this as I have an old pudding mold that I picked up at a garage sale at one time or another. It has a tight fitting lid with it but to make sure I also covered the top of the mold with 2 sheets of foil before placing the lid on. If you are not lucky to own such a contraption, don’t fret, you can use an ordinary ceramic bowl. Just make sure that it is deep enough. Cover tightly with foil and secure with kitchen twine, leaving yourself a “handle” made out of twine on top so you can lift it out when it’s done. I then used a metal steamer basket placed in the bottom of a big pot and added about 2 inches of water.Other than this step, we are talking about one easy dessert to whip up. Alright, so maybe whip up isn’t the right phrase since you have to steam it for 2 hours, but the prep time is minutes. All you have to remember is to replace some of the water every once and while so the pot doesn’t run dry.
MANGO COCONUT STEAMED PUDDING
In a saucepan over medium heat, add:
1 1/4 C (10 oz, 285 g) yellow mangoes, diced
1/4 C (2 oz, 58 g) light brown sugar
1 Tbsp grated ginger
1/4 tsp kosher salt
Cook, stirring occasionally for 5 minutes. Take off the heat and set aside
For the pudding:
1/2 C (120g, 4 oz) Butter, room temp
1 C (120g) Caster Sugar or Superfine sugar
1 C ( 120g ) AP Flour
1 1/4 tsp Baking Powder
3/4 C (2.9 oz, 81 g) Desiccated(unsweetened) Coconut
2 Eggs, beaten
1 tsp coconut extract
Cream the butter and sugar until light and fluffy. Sift the flour and add to the creamed mixture along with the desiccated coconut and egg, a little at a time, beating well. Put the mango mixture in the base of a buttered 1.1 litre mold. basin, or bowl and pour the sponge mixture carefully over the syrup.Level it out with a small spatula. Cover securely and steam for 1 ½ – 2 hours. Turn out and serve as is, or with custard
As you can see, I covered it with foil before placing the lid on it.
You can still easily try this with just a bowl, tightly covered
If you want to try one made with suet, just ask your butcher to get save you some.
There is a ton of info out there on steamed puddings, whether made with suet or not. Here is just a sampling:
Delia Smith shows you how to make suet pastry with step-by-step photos here:
Video of the whole process of making a suet crust pudding.
Video of making a steamed pudding:
A very good place to find recipes for many British puddings is the Pudding Club website http://www.puddingclub.com/.
Mrs Beeton of course had many suet based puddings in her book and thefoody.com lists many of them. Some are described as boiled but nearly all can be steamed in a bowl in the same way as the recipe given here including Staffordshire Fig Pudding: (http://thefoody.com/mrsbpudding/staffordshire.html), boiled raisin Pudding (http://thefoody.com/mrsbpudding/boiledraisin.html), Boiled Rhubarb Pudding (http://thefoody.com/mrsbpudding/rhubarbpudding.html), ginger pudding (http://thefoody.com/mrsbpudding/gingerpudding.html) and several more.