Tuesday, April 27, 2010

Daring Bakers: Suet Pudding

"Georgie Porgie pudding and pie, kiss the girls and made them cry. When the boys came out to play, Georgie Porgie ran away." Mother Goose Nursery Rhyme

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 did a little research and came up with a couple that I wanted to try.

First things first; I had to go to the store and find suet. To my amazement the butcher walked right up to the case and pulled out a package of suet. It said on there "suet, can be used for pudding." Who knew? I do know people feed it to birds in the winter but I never expected to find it so easily and for it to say "can be used for puddings".

Honestly, I was a little put off by the looks of it but pressed onward despite that.  In thinking about it though, how different is it really than any other fat around.  And unlike vegetable shortening, it is all natural.

I first made a jam pudding recipe because it was small and I could see if my four year old and I would like it before springing a recipe on the rest of the family.  Blimey!  We loved it!

Jam Suet Pudding
recipe source Cook It Simply

1 cup (4 oz) 110 g self-raising flour, sifted
pinch salt
1/4 cup (2 oz) sugar
2 oz (50 g) shredded suet
2 tbsp milk
4 tbsp jam of choice
1 1/3 cup (5 1/2 oz) 150 g self raising (self rising) flour
3 oz (75 g) shredded suet

Mix the flour and salt together in a bowl.
Add the sugar and shredded suet and blend well.
Gradually stir in the milk, blending until the mixture is firm.
Grease a 1 pint (600 ml) pudding basin.
Line the base with two thirds of the pastry and put the jam in the bottom.
Cover the pudding with the remaining pastry, then cover with greased greaseproof paper making a pleat across the top for the pudding to rise.
Secure the paper around the basin with string.
Place the basin over a saucepan of water and boil for 1 1/2 hours.
Turn out onto a warm serving dish and heat some extra jam or make custard to pour over the top.

Then I made this more elaborate one for my family and parents to try.

Apricot Pudding

2/3 cup (75 g) 3 oz dried apricots, soaked overnight
4 oz (100 g) golden syrup (substitute light corn syrup)
1 1/4 cup (75 g) fresh white breadcrumbs (maybe it is me but I found that 1 1/4 cups and 75 grams of bread crumbs were not the same thing.  I went with the weight measurement)
finely grated rind and juice of 1 medium orange
3 ounces shredded suet
1 1/3 cup flour
enough milk to bind the dough

Drain and roughly chop the apricots. Combine with the syrup, 25 g (1 oz) of the breadcrumbs and the orange rind.
Mix the remaining breadcrumbs with the flour and suet.
Bind to a soft dough with the strained orange juice and a little milk.
Grease an 18-cm (7-inch) heatproof jelly mould or a 1-litre (1 1/2-pint) pudding basin and spoon a good covering of apricot mixture into the base.
Divide the pastry into three pieces.
Roll out each piece to a round, graduating in size.
Place the smallest round over the apricot mixture in the base.
Repeat the layering and finish with the largest round of pastry. Cover with greased greaseproof paper and encase loosely in foil.
Tie string around and steam for about 2 1/2 hours.
Turn out on to a warmed plate and serve with heated golden syrup and pouring cream.

We loved this jam one.  I would do this one again.  There are a number of them from other Daring Bakers that I would love to try as well.  A chocolate one, Spotted Dick, lamington...


shaz said...

Well done Lori for pressing on. I balked at suet but used lard instead. Your puddings turned out brilliant!

Cristine said...

Congrats on using suet! Your pudding looks great!

Sandi said...

You omitted the quantity of suet from the second recipe.

Anonymous said...

People feed it to birds?! Weird.
Cute wee puds you have, I love the photo with them in jars.

Lori said...

Sandi- sorry, I fixed it. Thanks for pointing it out to me.

elra said...

How lucky that you're able to find suet Lori. I had no luck. Well done for this month challenge, your pudding look wonderful.

kat said...

Wow, I've never used suet, now that is a daring recipe

LittleRed said...

Your pudding looks delicious! I loved this challenge too:)

Audax said...

I'm so impressed you used suet!!! How daring!!! And even better to hear that everybody liked it so much and that you have another method of baking cakes (steaming LOL). And thank you for the nice comments on my blog. Cheers from Audax in Sydney Australia. Well done on this challenge.

Barbara Bakes said...

You were indeed a Daring Baker this month. Great job! The fun pudding names really do make you want to give them a try.

grace said...

i can honestly say i've never purchased suet or even thought about using it. it looks quite foul, i must admit. however, what you did with it looks absolutely marvelous--good on you, lori!

Robin Sue said...

Suets for the birds! Or so I thought. This is new to me, good for you for pressing on!

Taste of Beirut said...

Love that apricot pudding! I have never cooked with suet but it sounds so retro cool.

Mimi said...

Your pudding looks very tasty. I always like to try new ingredients, but I couldn't find suet, on seeing your suet I have to say I'm glad I didn't find it.

Rachel said...

I used butter for suet...great job with the challenge

Aparna said...

Apricot! That's a lovely flavour for the sweet pudding.

Nachiketa said...

First time at your blog... it's truly Lipsmacking :)

the little jars are adorable....

The Variable, Crazy Over Desserts - Nachiketa
Catch me on facebook @ Crazy Over Desserts

chef_d said...

Both of your puddings look very delicious. I couldn't find suet here but I wish I did, your end products look so good :)

Mary said...

You did a great job with this challenge, Lori. I love the way that apricot pudding sounds. That's on my to-do list for sure. I hope you are having a wonderful day. Blessings...Mary

Denise said...
This comment has been removed by the author.
Denise said...

I was also surprised when my butcher had suet and I was even more amazed by the transformation it made after rendering and straining. Dried apricots sound good as an addition. Nice job, Ms. Daring Baker!
(first post deleted due to typo - no coffee yet this morning!)

Fresh Local and Best said...

This is interesting. I've never heard of suet. The pudding looks fabulous!

linda said...

Kudos to you for being so brave and sticking to the original recipe using suet. Looks like it has worked well for you too. You pudding looks great

natalia said...

Ciao Lory ! I love your minis ! They look so neat with the paper on !!

Ingrid said...

You know I'm not at all surprised that found and made your pudding with suet. As usual wonderful job, Lori!