We had wet cyclists staying so I fed them lots of hot food, followed by pudding. I made a steamed plum pudding from the Pudding Club Book.
- 120g caster sugar
- 120g butter
- 2 eggs, beaten
- 180g self-raising flour
- 1 tbsp ground almonds
- 1/4 tsp almond essence
- 2 tbsp soft plum jam (you can use stewed plums, or apricot jam instead)
- Grease a 1.7 litre pudding basin
- Cream the sugar and butter together until light and fluffy
- Add the beaten eggs a little at a time, with a little sifted flour
- Fold in the remaining flour and the almonds and almond essence
- Put the jam in the bottom of the pudding basin, and then add the pudding mixture
- Cover securely and steam for 2 hours.
- Turn out and serve hot with custard, or cream, or ice-cream.
A friend told me about this recipe. She makes it gluten-free. You’ll need a 23 cm square baking dish. This should serve nine people. Serve with additional cream, or ice-cream, or clotted cream…
For the sponge:
- 200g dried dates, chopped
- 200ml freshly boiled water
- 1 tsp bicarbonate of soda
- 75g unsalted butter
- 2 tbsp black treacle
- 50g dark muscovado sugar
- 2 large eggs
- 150g plain flour (gluten free if you wish)
- 2 tsp baking powder
For the sauce:
- 150g unsalted butter at room temp, soft
- 300g dark muscovado sugar
- 1 tbsp black treacle
- 200ml double cream
- Heat the oven to 180C
- Grease the dish
- Make the sponge first. Put the chopped dates, boiling water and bicarbonate of soda in a bowl, stir and leave to stand for 10 minutes
- Cream the butter and treacle together, then beat in the sugar. You could use a food mixer for this.
- Beat in the eggs slowly a bit at a time, then gently mix in the flour and baking powder to make a smooth cake mixture.
- Gently stir the dates, and then pour the whole lot, water and all, into the batter and gently mix in.
- Pour into the prepared tin and bake for 35 minutes.
- MEANWHILE make the sauce. Melt the butter sugar and treacle over a very low heat in a heavy pan.
- Once the butter is melted, stir gently until everything is melted, then stir in the cream and turn up the heat until it is bubbling hot.
- As soon as the sponge is out of the oven, stab it with a knitting needle and pour about a quarter of the warm sauce over the pudding until the whole thing is covered with a sticky glaze
- Leave the pudding to stand. Then take it to the table, warm but no longer dangerously hot. Serve with the sauce in a jug, and with cream or ice-cream.
This is the strangest recipe for rice pudding I ever saw. But it works. These proportions serve six. I’ve adapted this from an American recipe, so it is by volume rather than weight.
- 125ml short-grain rice (we used arborio)
- 500ml water
- a pinch of salt
- 750ml full fat milk
- 125ml of whipping cream
- 1 tsp ground cardamom
- 50ml cup rose water
- 50g sugar
- Put the rice, water and salt in a large pan, bring to the boil and then simmer for 20 minutes until the rice is tender
- Add the milk and cream, bring to a simmer, cover, reduce the heat to low, and simmer for 55 minutes
- Add the sugar, rose-water and cardamom, and simmer for a further 10 minutes
Either serve whilst warm, or chill in individual serving bowls to be served with stewed pears or quince.