Daring Bakers Challenge April 2010-British Puddings

 

Figgy Pudding

  

Sticky Toffee Pudding     

The April 2010 Daring Bakers’ challenge was hosted by Esther of The Lilac Kitchen. She challenged  everyone to make a traditional British pudding ( to us non-Brits, that's a steamed cake) using, if possible, a very traditional British ingredient: suet. 
Now, what is suet you ask? Well, at first thought I kept thinking," Are they wanting me to put bird feed suet in my steamed pudding?!?! " No, no...that's not what was being advised. According to the Daring Bakers website:
"Suet is the hard but flaky fat found on the inside of a cow or sheep around the kidneys and that area of the body." 
 Well, animal kidney fat is indeed always the first ingredient I crave when making my baked goods :) OK, ok, so maybe not. Call me unadventurous if you must. Instead, I opted for the packaged suet...vegetable suet.  Now, just so you know... you are not going to find this down at the local Winn Dixie. This is a British staple. I had to order  it online. I have read that you can replace the suet with butter or shortening if desired. But, since I was going for authentic, I went to the effort to get the suet.
    For the challenge, I made two steamed puddings. The first, Sticky Toffee Pudding,  was for practicing the steaming method (this did not contain suet) and the second was to be my actual (suet containing) Daring Baker's pudding. Honestly, I really loved my first pudding the most. Everything about it was wonderful. It was moist beyond belief and sweet enough to lock your jaw. Just how I prefer my dessert ;) The second, Figgy Pudding, was a bit more sophisticated. It was not as sweet and a bit drier and denser. I wanted to adore the Figgy Pudding. Mainly, because I wanted to make it at Christmas and go around singing "Oh bring me some Figgy Pudding, oh bring me some Figgy pudding..." But, so is life. Perhaps, I'm just not British enough to love the authentic suet-filled figgy pudding. Or perhaps, I just really don't care for figs. Who knows?!?
     I do highly recommend the steaming method for these cakes (puddings). I had never even considered steaming a cake, but, wow, it makes for a super moist cake! I will certainly make these puddings again, perhaps at Christmas. So, give one/or both of these recipes a try and see which you like. Then, you will have a unique new recipe to try on your family during the holidays. Thank you Ester for this unique challenge!! Enjoy!!

Sticky Toffee Pudding with Maple Butterscotch Sauce
via Food Network 

Ingredients

• 12 ounces dates, pitted and roughly chopped
• 2 1/2 cups water
• 2 teaspoons baking soda
• 3 1/4 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 8 tablespoons (1 stick) softened, unsalted butter, cut into pieces
• 1 2/3 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract 

Directions

Preheat oven to 350 degrees. Line a 13 by 9-inch baking pan with parchment or waxed paper.Combine the dates and water in a saucepan and bring to a boil. Turn off the heat and gradually stir in the baking soda (it will foam up), and set aside.In a bowl, combine the flour and baking powder. In the bowl of a mixer, cream the butter until fluffy. Add the sugar to the butter, and cream until fluffy. Without stopping the mixer, add 2 of the eggs and mix until combined. Add the remaining 2 eggs and vanilla and mix until combined. Add about 1/3 of the flour mixture and 1/3 of the dates and mix until combined. Repeat until all the flour mixture and the dates are incorporated into the batter. Pour into the baking pan and bake about 40 minutes, until firm and set in the center. Let cool in the pan. When cool, turn out of the pan onto a baking sheet and peel off the parchment paper. The recipe can be made through this step up to 2 days in advance.

Maple-Butterscotch Sauce:

via That's my Home
1/4 C. (1/2 stick) butter
1/3 C. firmly packed light brown sugar
1/2 C. maple syrup
1/2 C. light corn syrup
1/2 C. light cream or half and half 

In a small heavy saucepan, combine the butter, brown sugar, and the syrup. Over medium heat stir until the sugar is dissolved and the mixture is smooth. Bring the mixture to a simmer and cook gently for 10 minutes, stirring frequently.

Gradually stir in the cream. Return the mixture to a simmer, stirring constantly, and remove from the heat. (The sauce can be made a few days in advance, stored in a covered jar, and refrigerated. To rewarm, bring the jar to room temperature, place in a small pan of water, and place over low heat.)  

Figgy Pudding

Ingredients

• 1 cup flour
• 1/2 teaspoon each salt, baking soda, nutmeg, cinnamon, cloves, and allspice
• 1 cup soft bread crumbs
• 1 cup chopped suet
• 1 1/2 cup dried Mission figs, chopped
• 1/2 cup brown sugar
• 1/4 cup dried dates, finely chopped
• 1/4 cup molasses
• 3 eggs, separated
• Hard Sauce, recipe follows

Directions

Sift together the flour, salt, baking soda and spices. Mix together the rest of the ingredients, except the egg whites, adding just the yolks. Whip the egg whites until stiff and fold into the batter. Grease a pudding mold dredged with sugar and pour in batter. Cover the mold with its lid or cover tightly with foil. Steam for 3 to 4 hours, depending on the size of your mold. Serve hot with hard sauce. If you are not serving the pudding immediately, store in the refrigerator soaking in 1 ounce of brandy. Add 1 ounce each week.

Serve with warmed Hard Sauce.

Hard sauce:

• 1/4 cup butter
• 1 cup powdered sugar
• 1 tablespoon dark rum (or substitute half & half)
• 1/2 teaspoon vanilla extract

Cream the butter in an electric mixer until pale in color. Add the sugar and mix well. Add the flavorings and mix in then adjust, to taste.Thin to desired consistency.