This page contains a Flash digital edition of a book.
Moginie James... at home | Autumn 2011


Celebrity Chef Dudley Newbery's Seasonal Savours


Here is a traditional pudding recipe – with a twist – which will be featured in the new television series on S4C this winter "Dudley ar Daith – Dudley on tour" . We are known to have a great pudding heritage in Wales, mainly due to mothers traditionally being at home baking and feeding large families on small budgets. I have added more fl avour to this recipe than the time-honoured version I fi rst discovered, notably because we are all used to eating more fl avoursome foods these days compared to 50 years ago. But with Welsh puddings being more of a comfort food than a delicate dessert, a small portion is very fi lling – even for me!


Snowdonia Pudding Serves 6 Instructions...


Ingredients


• 15-25g butter softened • 100g raisins


• 175g fresh white breadcrumbs • 75g shredded suet • 75g soft brown sugar • 25g cornfl our • Finely grated rind of 1 lemon • 2 eggs • 80g orange marmalade


• 30ml fresh lemon juice


For the sauce • 3 lemons • 25g cornfl our • 300ml full fat milk • 80g caster sugar


• 25g butter . . 1 Rub the butter on the inside of a .


1.2 litre / 2-pint pudding bowl and press half the raisins on the buttered surface


2 Mix together the breadcrumbs, .


suet, brown sugar, cornfl our, zest of 1 lemon and the remaining raisins. Beat the eggs with the marmalade and lemon and stir into the dry ingredients


3 Spoon the mixture into the bowl,


without disturbing the raisins 4 Cover with baking parchment


(pleated) and then a large sheet of foil (also pleated). Tuck the edges under and press tightly to the sides. Steam over a pan of boiling water for 1¾ hours.


5 Grate the zest of 2 lemons and .


put into a saucepan with 150ml water, the sugar and the juice from the 2 grated lemons. Bring to the boil and simmer for 10 minutes. Blend the cornflour with the milk and stir into the pan with the butter. Continue whisking until the sauce thickens and comes to the boil. Remove from the heat and continue whisking to avoid lumps


6. To serve, turn the pudding out onto a warmed plate, pour a little sauce over the top, and serving the remaining sauce separately


014


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44