I feel like the time fly, it's a Daring Bakers' challenge again. It's seen like a long time since I start being a Daring Bakers member. I remember the time that I feel so exciting to receive the email telling me that I'm the one who can be called "Daring bakers".
I follow this group for a long time, and love to see all the
creation that every members make it, and I wish I can be one of them. Until the October 2007, I started making my blog and I got enough courage to write the application to be one of the Daring Bakers members.
And I must say that I try not to skip the challenge, even sometime, I'm not feeling well. Like this month, I have a little health problem (not much but it makes me want to sleep rather than baking, haha). So after reading the 6 page longs challenge, I felt " I couldn't make it". Because I didn't get anything, like the element of the challenge or what the host want us to do. -* -
Anyway, just 2 day before, I felt so much better and I try to read again and, and now I know that this challenge is not that hard or long as the paragraph, it's easy and interesting.
The required elements of this challenge are:
1) to make a suet pudding using real suet or as close a replacement as you can manage or is acceptable to you; and
2) to cook it by steaming or if you want to be even more traditional by boiling tied up in a cloth.
So, both of the elements are not hard to follow ^ ^. For the Pudding, I choose to make the traditional English pudding with a name "Spotted Dick", the sweet steam pudding with current and peel but I can't find suet (it's not easy to find it in Thailand) so I use the Crisco instead of the suet. And luckily I have a steamer so I can use it, and this way is easier than traditional way by boiling tied up in a cloth. And this month I still keep on the challenge like I want to, haha.
I don't know what kind of breadcrumb is the right one, but I think the fresh one will be a lot better, as it give the pudding a moisture and the taste is better. I serve this pudding warm with a lot of vanilla sauce, and all I can say is "It's delicious!"
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.
Steamed Pudding, Spotted Dick
Makes 1 litre/ 2pint pudding
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 (dailydelicious note: use fresh one)
(75 grams/3 ounces) Caster sugar
(25g/1 oz) mixed chopped peel
(75 grams/ 3 ounces) Shredded suet or suet substitute (i.e., Vegetable Suet, Crisco, Lard)
(1) large egg
(6 to 8 tablespoons) Cold milk
Vanilla sauce to serve
1. Sift flour, salt and baking powder into bowl.
2. Add breadcrumbs,currants, mixed chopped peel sugar and suet.
3. Mix to a soft batter with beaten egg and milk
4. Turn into a buttered 1 litre/ 2pint pudding basin (I use small pudding tin)and cover securely with buttered greaseproof paper or aluminum foil.
5. Steam steadily for 2.5-3 hours (for the small one steam for 1.5 hours).
6. Turn out onto warm plate, Serve with sweet sauce to taste such as custard, caramel or a sweetened fruit sauce.
April 2010 Daring Bakers Challenge #39:
Steamed Pudding, Spotted Dick