Wednesday, April 28, 2010

Steamed Pudding


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.


Now I am not a big fan of regular beef suet, so it was nice to find that we could use an alternative. Usely when making steam pudding I prefer butter. It can be hard to find the real beef suet and somewhat hard to find this veggie version, which is pricey.



Steamed puddings are pretty easy to put together. Usually they are made in a bowl with a tight lid and baked in a water bath. I have an old boxcar pan with a lid that works out well if you prefer to slice it more evenly. This is normally a dessert or gift that I would only make a Holiday time. It feels strange to make it in the Spring. I guess that is what a challenge is all about......LOL. I make a carmel sauce to add to it, to give it a little more flavor.

2 Others Say::

Anonymous said...

Suzy, where did you purchase the veggie suet? That sounds like something I would like to use for my next Christmas Pudding.
For this challenge I couldn't find any suet and just made a sponge pudding instead.Yours looks very yummy.

Anonymous said...

Thank you, Suzy, for getting back to me with all the info. That was very nice of you.
Wishing you a great day.
Kirsten