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.
After reading what this months challenge was and that I had to use suet I decided that I was not going to participate, I had no intentions of using suet…yuck. As the weeks went by I would check in to see what everyone else was making and the puddings were looking great! I further read the detailed instructions and saw that there were many alternatives for the suet and decided I was back in!
Steamed Apple Pudding
- 100g butter , at room temperature
- plain flour , to dust
- 6 tbsp golden syrup
- 4 apples , peeled, cored and cut into cubes
- 100g golden caster sugar
- 1 lemon , zested
- 2 eggs , beaten
- 125g self-raising flour
- 4 tbsp milk
1. Butter and lightly flour a 1.2-litre pudding basin.
2. Melt 4 tbsp of the golden syrup with 25g of the butter in a frying pan. Let everything bubble together for a couple of minutes then add the apple and cook for a further 5 minutes.
3. Beat together the rest of the butter, the sugar and lemon zest in a large bowl with an electric whisk until pale and fluffy. Beat in the eggs, self-raising flour and milk, then stir in the rest of the golden syrup.
Cover with a double piece of foil or greaseproof paper, with a pleat across the centre.
Cook in a steamer over simmering water for 11/2-2 hours ( I do not have a steamer so I used a big pot and made a ring of tin foil to set the pudding on so it was not in the simmering water)
Top up the water if you need to.
The pudding is cooked when a skewer inserted into the middle comes out clean.
I had to say this was a great challenge. Once I gave into it and used an alternative to the suet I really enjoyed it. I had never tried anything like the steaming process. It was really easy and very tasty and moist. I would like to try a chocolate one next.
Thank you Esther for a great challenge!