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. You can find the challenge recipes here.
When I read what the challenge would be my first thought was to sit out this month. The pictures of suet just looked so unappetizing that I could not imagine using it. But then I read that other people had concerns, too, and Esther said that using lard or butter was ok, too. Good! I bought some lard, stuck it in the fridge and forgot about the challenge. Some other day, I wanted to bake something from “The Modern Baker” by Nick Malgieri as part of the “Modern Baker Challenge”, and the recipe called for soft brown sugar which is not at all common in Germany. I had substituted that in other recipes by adding molasses to plain white sugar, but for some reason I looked for an online source where to get soft brown sugar. Et voilà: this shop sells brown sugar. When browsing through their products, I stumbled upon Atora shredded suet. Suet? OMG, I need suet for the Daring Bakers! And the shredded kind doesn’t even look unappetizing! Would it be here on time to use it for the Daring Bakers? Or would I have to use lard? I ordered soft brown sugar, self raising flour (which isn’t common here, either), suet and golden syrup and crossed my fingers (actually, Germans press their thumbs and don’t cross their fingers) that it would be here on time.
In the meantime, I was trying to come up with an interesting recipe. I knew that the suet brand was Atora, so I checked their website for directions how to use shredded suet. And there I found 2 interesting recipes: “Cranberry & Orange Millenium Pudding” and “Mini Steamed Puds”. I immediately knew I wanted to combine these 2 recipes to make mini cranberry & orange steamed puds.
So I waited for the suet to arrive. And I waited. And waited. And finally it arrived. Just in time.
Here’s my mis en place: grated orange rind, breadcrumbs, orange segments, suet, golden syrup, nuts, brown sugar, self raising flour, orange marmalade, egg, and cranberries.
I decided to steam the puddings in canning jars in my electric waterbath canner, because 1) it looked like the perfect idea for steaming a pudding and 2) I wasn’t interested in all the wrapping up and securing tightly mess…
And let me tell you: it worked like a charm. Unfortunately, the kids didn’t like the result, whereas the hubby and I thought it was interesting. I don’t mean interesting in a bad sense. It was good. Very unusual for our palates, though. What I really LOVED about this pudding was the golden syrup. I’ve never had it before and I’m hooked now! Until today, my favorite syrup was maple syrup. Now, I think, it’s a tie with golden syrup.
Before you go on to the recipe, let me remind you of my Milka chocolate giveaway. You can leave a comment here until Friday, April 30, 12 pm EST.
Here’s my recipe :
Mini Cranberry & Orange Steamed Puds
(adapted from Atora)
- 3 oz shredded suet
- 6 oz self raising flour
- 3 oz soft brown sugar
- 2 oz breadcrumbs
- 1 oz shelled assorted nuts, chopped
- 2 oz cranberries (fresh or dried)
- 2 oranges, grated rind and segments
- 1 egg, beaten
- about 1/2 cup milk
- 3 1/2 tblsp orange marmalade
- 7 tsp golden syrup
- more golden syrup for serving
- Grease 7 x1/3 pt canning jars. Line the bases with greaseproof paper.
- Line each jar with orange segments, 1/2 tblsp orange marmalade and 1 tsp golden syrup.
- Stir together flour, suet, sugar, breadcrumbs, nuts, cranberries and orange rind. Add egg and enough milk to make a soft consistent mixture, then fold in remaining orange segments.
- Spoon the mixture into the jars and screw the lids on.
- Place the jars into boiling water of the electric waterbath canner and steam for 45 minutes.
- Carefully turn out the puddings onto serving plates, and serve with extra syrup.
Thanks, Esther, for hosting this month’s challenge and for making me step out of my comfort zone!