Receta Daring Bakers land in England ... TRADITIONAL ENGLISH PUDDING!
Steamed Summer Berry and Fig Sponge Pudding
Adapted from Indulge by Claire Clark, pg 176
- 100gms unsalted butter, room temperature, plus extra for greasing
- 100gms vanilla sugar
- 150gm flour
- 1 tsp baking powder
- a pinch of salt
- 2 eggs and 1 egg yolk (save the whites for macs!!)
- 1 tsp pure vanilla extract
- 1/4 cup of orange and dried fig conserve
- 12 small strawberries, whole, hulled
- 50gms dark chocolate, grated
Method:
Grease a litre pudding basin well with softened butter.
In a large bowl, place the butter, sugar, flour, pinch salt, eggs and yolk and beat for 2-3 minutes till soft and creamy.
Turn the fig conserve in the centre of the pudding basin, line the circumference with whole strawberries facing down. Spoon the pudding batter evenly over this and level. Sprinkle over with grated chocolate.
Cover tightly with a piece of well greased aluminum foil, pleated in the middle, and tie securely around the rim with string.
Take a pressure cooker or large pan with a tight fitting lid (or steamer if you have one), fill it with 3 inches of water, place an old cloth at the bottom, topped with an old plate, and put the pudding basin on top of it.
Steam on simmer for 2 hours, and then takeoff heat. Let it sit for 15-20 minutes till easy enough to handle, and then remove from cooker.
Take off foil, place serving platter over it, and then, holding firmly with both hands, quickly turn it over to invert pudding on platter, and remove the basin.
Serve with Creme Anglaise or a large scoop of clotted cream!
Creme Anglaise
from Indulge by Claire Clark
1 vanilla pod
125ml low fat cream
125ml milk
3 egg yolks
2 oz Castor sugar
Method:
Slit the vanilla bean and scrape out the seeds.
Place cream and milk in a sauce pan, stir in the vanilla seeds and simmer till it comes to a boil.
Place the yolks in a bowl, add sugar and whisk immediately. Gradually pour the boiled milk over this, stirring constantly. Return to the pan and stir continuously over medium heat with a wooden spoon till it begins to thicken. It should get thick enough to coat the back of the spoon. Run your finger down the custard n the back of the spoon. the path should remain separated. DO NOT let the sauce come to a boil or it will curdle.
As soon as the sauce thickens, pour it though a sieve into a bowl, and cool the bowl over an ice bath/crushed ice.
Serve hot or cold.
Note: Place the leftover vanilla bean in a jar of granulated sugar to make the most amazing vanilla sugar that you can use in your desserts. It will take approximately 4-5 days to make. Shake the jar once a day.
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