A taste of tradition: Pudding recipes

Posted on: 7th May 2016 by: Aldo Zilli

And now to this week’s book which is called Pride And Pudding by Regula Ysewijn. Jamie Oliver has already called it “a very tasty masterpiece” and I can honestly say that since it landed in my kitchen

I haven’t stopped reading it. I have picked one sweet and one savoury pudding recipe this week (opposite). It is a fascinating book and contains some great facts about British puddings. Arrivederci till next week.

BEEF PUDDING

For the suet pastry:

300g plain flour

130g shredded suet

1 tsp baking powder

Juice of ½ lemon (about 2 tbsp)

200ml water

A pinch of salt

1 tsp thyme leaves or finely chopped parsley

For the filling:

500g stewing beef

Plain flour, enough to give the meat a dusting

1 large onion

5 small mushrooms, halved

1 thyme stalk

1 bay leaf

Pepper

125ml dark ale, such as porter or stout (or beef stock)

SERVES: 4  PREPARATION: 30 MINUTES

COOKING TIME: 2-4 HOURS

Prepare a basin. Grease with butter and place baking paper in the base. Preheat the oven to 160°C/315°F/Gas Mark 3.

To make the suet pastry, put the flour, suet and baking powder in a bowl and combine very well. Add the lemon juice to the water and start adding it to the mixture in small amounts, stirring constantly. Soon it will be looking like very coarse breadcrumbs. Keep adding water until you can bring the mixture together with your hands into a stiff dough.

If it is too dry, you might need another splash of water. The dough should not be sticky. Keep one-third of the dough aside for the lid of the pudding. Now pad both pieces of dough into balls and lay them on a generously floured work surface. Roll each ball of dough out gently to 1cm thickness.

Carefully place the dough for the base of the pudding over the basin and let it slide in. If it tears, just repair it using your fingers. Mould dough to the basin sides, pressing down so the edges are all the same thickness. Trim off extra dough around the sides.

Now start to arrange the raw meat, vegetables and herbs in the pudding basin and season with pepper. You can first brown the meat in a frying pan. If you have leftover cooked beef stew, you can use this instead of the meat filling.

When the basin is nearly full, pour in the beer or stock and add the lid, arranging the pastry over the rim of the basin and carefully squeezing the dough together.

Now prepare your pudding for steaming. Cover the basin with baking paper (around 8-10cm), leaving room for it to expand. Tie with kitchen string, cover with foil and tie again to create a handle. Stand the basin in the base of a deep ovenproof saucepan or pot. Pour in boiling water to come halfway up the side of the basin. Cover the pan to trap the steam. Place in the oven and steam for 2-4 hours, depending on your meat.

Remove the pudding from the pot while it is still in the oven. Have a tea towel at the ready to hold it safely. Leave the pudding to rest for a couple of minutes to cool.

Have a plate ready. Remove the foil and string, then open the paper lid and turn the pudding out to serve.

 

CASTLE PUDDINGS

Butter, for greasing

200g butter, softened

200g raw sugar (or demerara sugar)

4 eggs

200g self-raising flour

Sugar, for sprinkling

For the lemon or orange flavouring:

Zest of 1 small lemon or ½ small orange

A jar of lemon curd or thinly sliced orange rounds

SERVES: 8  PREPARATION: 25 MINUTES

COOKING TIME: 50 MINUTES

Preheat the oven to 180°C/350°F/Gas Mark 4. Prepare individual mini basins by greasing them generously with butter, then cut a disc of baking paper to fit inside the base of each basin and press it into the mould.

Using an electric mixer fitted with the whisk attachment, whisk the butter with the sugar until pale and creamy. This is an important step so whisk thoroughly.

Grate in the lemon or orange zest for the flavouring of your choice. Start adding the eggs one at a time, whisking until each egg is fully incorporated. Finally, fold in the flour and combine well.

Put one teaspoon of lemon curd or a thin slice of orange sprinkled with sugar in each mini pudding basin, before adding the batter. Divide the batter between the basins until they are about two-thirds full.

Place the puddings in a deep baking dish. Carefully pour hot water into the dish to come halfway up the sides of the basins. Cover the dish with foil and bake in the centre of the oven for 50 minutes, checking after 40 minutes by inserting a toothpick into the pudding to see if it comes out clean.

Allow the puddings to cool in the basins. (If not needed directly, freeze them in the basins and reheat in the microwave after defrosting.)

When you are ready to serve, loosen the pudding from the mould with the tip of a knife and turn the pudding out like a cake. Serve with an accompaniment of ice cream.

Recipes taken from Pride And Pudding by Regula Ysewijn (£20, Murdoch Books), photographs by Regula Ysewijn.

To order your copy, call the Express Bookshop on 01872 562310, send a cheque or postal order made payable to The Express Bookshop to Express Bookshop PO Box 200, Falmouth, Cornwall TR11 4WJ, or order at expressbookshop.com.