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.Unfortunately I did not have access to suet at work, but I did have a big box of lard that I've barely touched in the time I've been there, so I dipped into it. We were given a couple choices of types of British Puddings we could make and I chose to go with the Spotted Dick variation of a British Sponge Steamed Pudding. The reason I went with this was simple ease of serving. It's a whole lot easier to make a large batch of this and plate it up then with the pastry type.
So, off I went! Let's see what pictures I took this time!
Well, here's a pictures of the batter after I poured it into the pans I was using. Looks a bit like vomit, yes? That's how I knew it was good. Looks just like the gross Christmas pudding I made at work over the holidays.
I used this type of pan because we have industrial steamers at work. They're a sight different than those used at home, but I love them - makes a lot of things a whole lot easier!
Hmmm, this next picture seems to be an after picture - looking a bit better - kind of like a cake! Lovely!
And here it is, all plated up, ready to go. Oh, don't worry, I had 5 more pans just like this one - have to have enough for everyone! I made a brown sugar caramel sauce to put on top of the pieces. So, I plated them, poured the sauce on, then stuck them in my proofer to keep them warm and moist until it was time to serve them after lunch!
The only comment I got was that next time I should put more sauce on each piece. Otherwise, the British Pudding was a hit and the General Manager of the retirement home told me that I should definitely make it again! So, thanks Esther and the Daring Bakers for giving me another recipe to add to my arsenal!
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