Tuesday, December 29, 2015
The last time I made it, I went strictly by the Bible's "Steamed Pudding". This time, I went surfing for other opinions. What I settled on was pretty close to Jamie Oliver's. Hey, ask a British guy for a British recipe. It's pretty much dried fruit stuck together with breadcrumbs. I made a cake as backup in case my guests didn't like it, but they both finished theirs. I noticed that his had some odd amounts for some ingredients and started doing the math. It must have been converted at some point from pounds to metric, making it very easy to convert it back. My version makes 1.5 quarts, which is slightly smaller than 1.5 liters, but it still serves 8, just slightly less in each serving. No one is going to notice that they're having one or two fewer bites.
Since I couldn't find Golden Sauce at the last minute, I decided to make Hard Sauce and had to learn what that was. Spiked frosting. Really. It does provide a wonderful creaminess if you hit a clump of ginger like I did halfway through my portion.
1 lb assorted dried fruit (raisins, cranberries, currants, apricots, blueberries, etc)
*3 Tb brandy
3/4 C chopped dates
3 Tb candied ginger, finely chopped
1/2 C butter, frozen, plus more for greasing containers
*zest of 1 orange
1 C flour
3/4 C sugar
3 C fresh breadcrumbs
*1/2 C sliced almonds or other chopped nut
1 egg, beaten
1/2 C milk
1. If any of the fruits are larger than bite sized, like apricots, chop them smaller. Grease one 1.5 quart domed bowl or 8 wide-mouthed pint jars with butter. I found that the Ball brand jars greased better than the Kerr ones. Not sure why. Either set up steaming pots or get out a deep roasting pan for oven steaming.
1/4 C butter
3/4 C powdered sugar
1 Tb (or a bit more) brandy
1. Whip butter until soft. Add powdered sugar gradually and whip until fluffy. Add brandy and whip to incorporate. Refrigerate when not using, but allow to come to room temperature to serve.
Difficulty rating :)