ScarlettTreacle Pudding
March 7th 2007 18:30
Treacle Pudding
About Pudding
In the British Isles, and some Commonwealth countries, pudding is the common name for dessert.
Pudding is one of two types of food.
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.
About Treacle
Treacle is a thick syrup by-product from the processing of the sugarcane or sugar beet into sugar. (In some parts of the U.S., “molasses” also refers to sorghum syrup). The word molasses comes from the Potuguese word melaco, which is in turn the Greek mellas – honey. The quality of molasses / treacle depends on the maturity of the sugar cane or beet, the amount of sugar extracted, and the method of extraction.
INGREDIENTS
Serves 3-4
3 tablespoons golden syrup
100 gm self-raising flour
50 gm shredded suet
50 gm caster sugar
1 egg
2 tablespoons water
4 tablespoons milk
2 drops vanilla essence
1. Place the golden syrup in the bottom of a lightly greased 900 ml basin.
2. Mix the flour, suet and sugar together.
3. Beat in the egg, water, milk and vanilla essence.
4. Spoon the mixture on to the syrup in the basin.
5. Set the microwave at maximum (full). Cover the basin with cling film and cook for 2 minutes
6. Remove the cling film and turn the basin round.
7. Cook for a further 2 minutes.
8. Leave the pudding to stand for 2 minutes before turning out and serving.
Note:
1. This recipe on cooking times is for a 700 watt microwave cooker.
2. If your microwave has a higher output, then decrease the cooking time, checking two-thirds of the way through the time suggested and continuing to cook as necessary.
3. If your microwave has a lower output, then you will probably have to increase the cooking times slightly. However, there are many factors which influence cooking times, including the actual size of the oven cavity, so always check well-ahead of the maximum time. Remember, you cannot spoil food by removing it halfway through cooking, then putting it back, but once the food is overcooked it is spoilt.
**From “Microwave Cookery” and “Wikipedia, the free encyclopedia”**
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