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.
Normally I try and stay as close to the recipe as possible but I just didn’t feel comfortable using (and eating) suet so I used butter. I wasn’t sure how this was going to taste but it was delicious! If you like warm, moist butter cake then you will like this. The variation possibilities are endless which makes it a fun recipe. I’ve seen some really amazing variations in the Darking Bakers forums- banana appealed to me the most. Then the chocolate ones of course. Unfortunately, the savory versions did not appeal to me. I’d never make it as a Brit. I could never eat a kidney and onion “pudding”. This is why I am definitely not a “foodie”. My palate is too timid.
I made a rhubarb version because it’s that time of year (here in Minnesota anyway) when the rhubarb is showing up all over. Some people have it all over their yard and complain about it like a weed. To them I say, “I will gladly come and liberate you from your rhubarb burden!” Give me a call and I’ll show up like Ghostbusters- problem solved!
You need to mix a few ingredients for this recipe but mostly the steaming does the work for you.
Not the prettiest presentation but it is delicious and I guess that’s what really matters.
This is a better picture:
And is the recipe I used as recommended to us non-suet eaters by the host.
These are the suet recipes we were given as the challenge:
Type 2 puddings – Steamed Suet Pudding, sponge type.
(100 grams/4 ounces) All-purpose flour
(1/4 teaspoon) salt
(1.5 teaspoons) Baking powder
(100 grams/4 ounces) breadcrumbs
(75 grams/3 ounces) Caster sugar
(75 grams/ 3 ounces) Shredded suet or suet substitute (i.e., Vegetable Suet, Crisco, Lard)
(1) large egg
(6 to 8 tablespoons) Cold milk
1. Sift flour, salt and baking powder into bowl.
2. Add breadcrumbs, sugar and suet.
3. Mix to a soft batter with beaten egg and milk
4. Turn into a buttered 1 litre/ 2pint pudding basin and cover securely with buttered greaseproof paper or aluminum foil.
5. Steam steadily for 2.5 to 3 hours
6. Turn out onto warm plate, Serve with sweet sauce to taste such as custard, caramel or a sweetened fruit sauce.
This is definitely the shortest list of instructions we have had for Daring Bakers (at least since I’ve joined). The host mentions, it’s not so much that the recipe is a challenge, it’s more about trying something new which is exactly what I think Daring Bakers is all about.