Tuesday, April 27, 2010
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.
I also made a fruit cake version of the steamed sponge pudding (for my steamed savoury pudding click here). Again I have used shortening as the substitute to suet. The steaming took 3 hours and 15 minutes. For this challenge I would like to thank Esther for hosting it and to Audax of Audax Artifex who has provided everyone with abundant information and tips on recipes and successful techniques of steaming pudding in DB Forum! Go and check out his elaborate post!
For serving, I have put in extra efforts to make passion fruit sauce. My consideration was that a tint of sourness could balance out the sweetness of fruit pudding. It was easy, practical, and just right for a colorful serving with mango balls and strawberries. I enjoyed putting them together and the presentation simply showed how colors have complimented one another.
A little note for the dried fruits, pick the ones that you like and carry strong flavor. It is not a mandatory to use dried kiwi fruit because it is green or mango because it is yellow. At the end of 3 hour steaming, apparently every hue of fruits would saturate and simply look dark like black raisins.
STEAMED FRUIT SPONGE PUDDING
Need a steamable 1 liter dome-shaped pudding bowl
1. Sponge Pudding
- All purpose flour > 100 grams
- Salt > ½ teaspoon
- Baking powder > 1 ½ teaspoons
- Shortening > 125 grams
- Mixed spice powder > 1 ¼ teaspoons
- Dried mango – cut into small cubes > 50 grams
- Dried papaya – cut into small cubes > 50 grams
- Dried pineapple – cut into small cubes > 50 grams
- Black raisin – halve > 60 grams
- Cashew nut – chop > 25 grams
- Almond – chop > 25 grams
- Granulated sugar > 115 grams
- Dried breadcrumbs > 75 grams
- Egg > 2
- Brandy > 2 ½ tablespoons
- Evaporated milk > 6 tablespoons
- Mix all together .
- Grease enormously the pudding bowl.
- Pour pudding mixture into the greased bowl . Seal with 2 sheets of foil(grease the side of foil that is touching top of pudding), pleated in the center to allow room for expansion during steaming. Secure with string and place the bowl into the steamer over boiling water.
- Steam pudding for 3 hours and 15 minutes. Add hot boiled water whenever it is necessary.
2. Passion Fruit Sauce
- Egg yolks > 3
- Granulated sugar > 45 grams
- Passion Fruit juice > 75 ml
- Sherry wine > 1.5 teaspoons
- Place egg yolks and granulated sugar in a heatproof bowl and beat over a double boiler until pale.
- Fold in passionfruit juice and continue beating until thick and light.
Lastly add sherry wine. Mix thoroughly and serve with steamed pudding.
3. Fruits and Gel for Serving
- Big ripe mango > 2
- Strawberry > 10
- Apricot gel > as desired
- Peel mangoes. Scoop balls out of the thick section of mango flesh by using fruit baller. Dip into water mixed with salt to keep their fresh color.
- Halve strawberries.
- Brush sponge pudding with apricot gel.
- Serve sponge pudding with passion fruit sauce and fruits. Decorate as desired.