ScarlettSticky Raspberry Jam Pudding
June 5th 2008 12:43
Sticky Raspberry Jam Pudding
About Pudding
In the British Isles, and some Commonwealth countries, pudding is the common name for dessert.
1. The first type of pudding is a solid mass formed by the mixing of various ingredients with a grain product (e.g. batter, flour, cereal) or another binder (e.g. blood, eggs, suet). Puddings can be cooked by three methods: baking, steaming, and boiling. This type of pudding is still common in various places, especially the British Isles, and can be eaten as either a main-course dish or a dessert. In Australia, pudding is usually used to describe this first type, though the term also may be used to refer to the second types as well. These are less common in the U.S.
Many puddings of this type resemble cakes, but are moister and usually served in chunks rather than slices. Others are types of sausages. Dessert pudding is often accompanied by custard or ice cream.
Boiled pudding was a common main course aboard ships in the British Navy in the 18th and 19th centuries. Pudding was used as the primary dish in which daily rations of flour and suet were prepared.
2. The second and newer type of pudding consists of sugar and a thickening agent such as cornstarch, gelatin, eggs, or tapioca to create a sweet dessert similar to custard or mousse. This is the most familiar meaning of the term in the U.S. Pudding may be made from scratch or a mix or may be purchased pre-made. The gelatin dessert company Jell-O is the primary producer of pudding mixtures and prepared pudding snacks.
INGREDIENTS
Serves 4 - 6
100 gm / 3½ oz butter
150 gm / 5¼ oz sugar
2 eggs, separated
200 gm / 7 oz self-raising flour
pinch salt
2 tablespoons milk
1 teaspoon butter
3 tablespoons raspberry jam
For the Raspberry sauce
2 tablespoons sugar
½ cup whipping cream
2 tablespoons raspberry jam
1. For the pudding, beat butter and sugar together until pale and fluffy, and sugar has dissolved.
2. Add egg yolks one after the other, beating well until pale and fluffy.
3. Sift flour and salt into a bowl.
4. Fold sifted flour into egg yolk mixture alternately with milk, until smooth and quite thick.
5. Beat egg whites until snowy, and gently fold into the batter.
6. Butter a 1 litre / 1¾ pint pudding basin or heat proof bowl.
7. Line the base with buttered greaseproof paper, and smear with the jam.
8. Spoon the batter on top. Cover basin with buttered foil or a tight-fitting lid and place in a steamer on top of the stove, or in a pan half-full of water in a moderate oven.
9. Steam over simmering water for 2 hours, checking water level occasionally in case it boils dry.
10. Remove from steamer, run a knife around the edges to loosen the pudding, and turn out onto a warm platter.
11. For the Raspberry sauce, combine sugar, cream and jam in a saucepan. Heat through, stirring with a wooden spoon until jam has melted.
12. Simmer for 5 minutes.
13. To serve, pour the raspberry sauce over the pudding, or cut into wedges and pour the sauce on top.
Tips:
You can use your favourite jam (raspberry is great), or even marmalade, to make this luscious pud, and then more of it to make the berry-pink sauce. Or serve with a home-made custard. Or cream. Or ice cream. Or the lot, depending on just how cold / hot the winter / summer is.
**From “Favourite Food by Jill Dupleix” ** and ““Wikipedia, the free encyclopedia”**
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