Text 22299, 106 rader
Skriven 2012-03-11 18:25:00 av JIM WELLER (1:123/140)
Ärende: Suet 4
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Sussex Pond Pudding
 Categories: British, Pudding
      Yield: 12 Servings

      2 c  Flour
      2 ts Baking powder
    1/2 c  Shredded fresh beef suet
    1/2 c  Milk
    1/2 c  Cold water
     12 tb Salted butter, cut into
 sm Pieces
  1 1/2 c  Dark brown sugar
      3 sm Lemons

  Sift flour and baking powder into a large bowl.  Add suet, milk,
  and cold water, and stir with a wooden spoon until dough holds
  together. Shape about 1/3 of the dough into a ball, shape
  remaining dough into a larger ball; wrap both in plastic wrap and
  refrigerate for at least an hour.

  Grease a 5-cup pudding basin.  On a lightly floured work surface,
  roll out larger ball into a 12" round, then ease into basin,
  pressing to fit snugly. Place one half the butter, and one half
  the brown sugar, into the lined basin.

  Pierce unpeeled lemons all over with a skewer (incisions must go
  all the way through) and place on top of butter mixture.  Top with
  remaining butter and brown sugar.

  On a floured work surface, roll out remaining dough into a 7"
  round, and place on top of filling.  Dampen edges with water and
  pinch crust together with your fingers to seal.  Cover loosely
  with a 9" piece of aluminum foil (allowing room for pudding to
  expand) and tie in place with kitchen string.

  Place basin in a large pot.  Add enough water to come halfway up
  the side of basin.  Cover and simmer over medium heat for 3 hours
  (check occasionally, and replenish water as necessary to keep
  level of water bath about halfway up side of basin).  Remove basin
  from pot, cool slightly, then remove foil.  Invert putting onto a
  platter.  To serve, spoon into bowls (lemon will be soft enough to
  cut through).

  Source: Saveur magazine, November, 1996.

  This "boiled pudding" is absolutely heavenly.  The first time I
  made it, when I unwrapped the foil and got a good whiff of the its
  bouquet, it actually set my pulse pounding faster and I felt
  faint, so incredibly wonderful was the aroma.  And the first bite
  was even better.

  It is so named because of the pool of sauce that leaks out when it
  is cut.

  From: Karen Fernandez

MMMMM



MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Roly-Poly Pudding
 Categories: British, Desserts, Fruit, Pudding
      Yield: 8 Servings

    1/2 lb Self raising flour
    1/2 ts Salt
      1 ts Baking powder
    1/4 lb Finely-grated or shredded
    Beef suet
    1/4 pt cold water
      4 tb Golden syrup, treacle,
    Marmalade or jam
      1 ts Finely-grated lemon peel

  Sift flour, salt and baking powder into bowl. Add suet and toss
  ingredients lightly together. Mix to soft paste with water. Turn
  out on to floured board.  Kneed until smooth and roll out to about
  1/8th inch thickness.

  Spread with jam or other ingredient to within 1 inch of edges.
  Sprinkle with lemon peel. Moisten edges of pastry with cold water.
  Roll up loosely like Swiss roll, starting from one of the shorter
  sides. Press edges and join underneath well together to seal. Wrap
  loosely in buttered aluminium foil.

  Twist ends of foil so they stay closed.  Steam pudding for 2 1/2
  to 3 hours. Unwrap and serve with custard.

  From: Phil

MMMMM

Cheers

YK Jim


... Emily Post didn't cover that subject in her first book.

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