As I had told you, I’m a Daring Baker now. The Daring Bakers is a blogger’s group that has a challenging recipe every month. It is very interesting because it is always a different recipe and the group discuss, share the doubts and results with people all over the world.
The experience has to be posted every 27th day of the month. I am a little late, but since it is my first time I hope I would be apologized.
This month, the challenge was to bake a pudding . This is a classic english culinary recipe, that looks like Brazilian pudding, but it’s made with flour. The first idea was to make a pudding using suet, but, for people that don’t eat meat, or is not comfortable of eating the outside kidney fat, the host from the lilac kitchen suggested other recipes where the suet is replaced by butter.
I enjoyed the experience. I think was a interesting way of knowing a recipe from another culture.
The recipe I got here.
1 tablespoon black molasses
3 tablespoons golden syrup
6 oz (175 g) self-raising flour
1 rounded teaspoon baking powder
1 teaspoon vanilla extract
6 oz (175 g) butter, at room temperature
3 large eggs
6 oz (175 g) soft light brown sugar
3 extra tablespoons golden syrup
Grease a pudding basin with butter and syrup. I used mini petit gateau pans (or muffin pans) and I got 9 mini-puddings.
Cream the butter with sugar and molasses. Add the vanilla extract and the eggs. At the end add flour and baking powder
Put the dough into greased basin and cover with foil paper and steam the pudding at 180ºC or 375ºF for 1:30h.
The baking time was shorter because I used small pans, if you use the regular one, the recipe suggest to steam for 2h.
To serve, loosen the pudding all round using a palette knife, invert it on to a warmed plate, and pour an extra 3 tablespoons of syrup (warmed if you like) over the top before taking it to the table.
I served with whipped cream.
To see the pictures, please click here go to the main page