Scarlett WSteamed Orange and Banana Sponge
May 6th 2008 13:41
Steamed Orange and Banana Sponge
About Suet
Suet is a white, sold fat obtained from the area surrounding the kidneys of beef and sheep. It is used for the creation of dumplings and for several traditional English steamed puddings, such as steak and kidney pudding. It is also used in the manufacture of tallow candles. It was very popular at one time, but it has lost much of its popularity due to increased awareness of health problems associated with saturated fat. Suet is sold in large chunks or in a shredded form in small packet.
Fresh suet must be ordered from your Butcher. It can be difficult to obtain. As it is the fat from around the kidneys, the connective tissue, blood and other non-fat items must be removed. It then needs to be coarsely grated to make it ready to use. It must be kept refrigerated prior to use and used within a few days of purchase like any meat.
Vegetarian suet is readily available in supermarkets in the United Kindom although of course, it isn’t suet at all. It is made from fat such as palm oil combined with rice flour. It resembles shredded beef suet, and is used as a substitute in recipes but with slightly different results than the animal suet.
INGREDIENTS
Serves 4
vegetable oil for greasing
1 teaspoon golden syrup
2 oranges
75 gm / 2¾ oz fresh white breadcrumbs
150 gm / 5½ oz self-raising white flour
25 gm / 1 oz light vegetable suet
75 gm / 2¾ oz golden caster sugar
1 banana
100 ml / 3½ fl oz skimmed milk
To serve
low-fat custard
1. Fill with water the bottom half of a steamer large enough to hold a 1 litre / 1 pint 15 fl oz pudding basin and bring to simmering point. Brush the basin with oil, then spoon in the syrup.
2. Finely grate the zest from 1 orange, then squeeze out the juice and set both aside.
3. Peel the other orange, slice it thinly and arrange the slices inside the basin.
4. Stir together the breadcrumbs, flour, suet, sugar and zest.
5. Mash the banana and add it to the mixture, then beat in the milk and enough orange juice to form a fairly stiff mixture.
6. Spoon the mixture into the basin, without disturbing the orange slices, and level the surface.
7. Cover the pudding with baking paper and a double thickness of foil, pleated in the centre. Tie them to the basin with string and make a string handle to lift the hot pudding.
8. Place the basin in the top of the steamer, cover and cook for 1½ hours. Top up the pan with boiling water during steaming if necessary.
9. Remove the basin and take off the paper and foil.
10. Run a round-bladed knife between the pudding and the basin, turn out the pudding onto a plate and serve with the custard.
**From “Low Fat No Fat Cookbook” and “Wikipedia, the free encyclopedia” **
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