dormant_dragon (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
dormant_dragon) wrote2009-09-28 09:47 pm
dormant_dragon) wrote2009-09-28 09:47 pm
Yummies!
I have been doing a bit of experimenting with puddings lately, since finding my mum's recipe for steamed chocolate pudding - the one she used to make on weekends when I was a child, and was divine with thick cream. Experimenting with desserts is a new thing for me - savouries are easy, but sweets require things like measurement and good timing, which aren't really my strong points.
Anyway, I have since had a couple of goes at making a strawberry pudding - using pureed fresh strawberries - which has been pretty good, especially with chantilly cream and raspberry sauce :) Tonight's experiment was definitely worth sharing, though, and will definitely be repeated.
PEAR PUDDING
1 1/3 cups self-raising flour (or, as I used, 1 1/3 cups plain flour with two teaspoons baking powder)
1/2 cup vanilla sugar (raw caster sugar with a cut vanilla pod stored in it is what I used)
85g butter
1/4 cup milk
1 egg
1 pear, peeled, cored and chopped into small chunks
Grease a 1-litre pudding basin
Melt the butter and allow to cool slightly
Sift the flour into a mixing bowl and add the sugar and pear pieces
Add the milk, then the egg to the butter and whisk until just combined
Add the butter, milk and egg mix to the other ingredients in the bowl and mix - I find a large spatula is good for this; you'll end up with quite a thick mixture.
Place mixture in the pudding basin; cover with a lid (if the basin has one) or foil
Steam the pudding for 2 hours either over gently simmering water on the stove or on high in a preheated slow-cooker.
This makes a beautiful, not-too-sweet fruit pudding which is great with cream or custard. Next time I'll probably add a pinch of cinnamon or nutmeg to the mix :)
Anyway, I have since had a couple of goes at making a strawberry pudding - using pureed fresh strawberries - which has been pretty good, especially with chantilly cream and raspberry sauce :) Tonight's experiment was definitely worth sharing, though, and will definitely be repeated.
PEAR PUDDING
1 1/3 cups self-raising flour (or, as I used, 1 1/3 cups plain flour with two teaspoons baking powder)
1/2 cup vanilla sugar (raw caster sugar with a cut vanilla pod stored in it is what I used)
85g butter
1/4 cup milk
1 egg
1 pear, peeled, cored and chopped into small chunks
Grease a 1-litre pudding basin
Melt the butter and allow to cool slightly
Sift the flour into a mixing bowl and add the sugar and pear pieces
Add the milk, then the egg to the butter and whisk until just combined
Add the butter, milk and egg mix to the other ingredients in the bowl and mix - I find a large spatula is good for this; you'll end up with quite a thick mixture.
Place mixture in the pudding basin; cover with a lid (if the basin has one) or foil
Steam the pudding for 2 hours either over gently simmering water on the stove or on high in a preheated slow-cooker.
This makes a beautiful, not-too-sweet fruit pudding which is great with cream or custard. Next time I'll probably add a pinch of cinnamon or nutmeg to the mix :)