AUTUMN
sieve into the bowl and place the bowl over a pan of simmering water. Stir continuously until the butter has melted and the mixture has thickened enough to coat the back of a spoon. Pour into a warmed Thermos flask and seal until it is needed.
6 Remove the puddings from the oven. Rest for 5 minutes. The sponge will shrink back slightly, making it easy to turn out. Turn out the hot puddings, removing the baking paper. Serve liberally drizzled with the warm lemon curd sauce.
Sybil Kapoor, Simply Baking, National Trust Books
STEAMED SYRUP PUDDING
200g self-raising flour 110g butter 110g sugar pinch of salt 1 large egg, beaten 4–5 tablespoons milk 250g golden syrup (or black treacle)
ORANGE AND LEMON CURD PUDDING
170g butter, plus extra for greasing 170g caster sugar Finely grated zest and juice of 2 small oranges
Finely grated zest and juice of 1 lemon 3 medium eggs 170g self-raising flour, sifted Pinch of salt 55g white breadcrumbs 85g chopped mixed peel
Lemon Curd Sauce Finely grated zest and juice of 2 large lemons
115g butter, softened 170g caster sugar 2 medium eggs, lightly beaten
1 Take seven 150ml pudding basins. Use a basin bottom as a template, draw seven circles on some baking parchment.
18 | THE WESTCOUNTRY FOODLOVER
2 Use the top of a basin to draw seven more circles, then cut out all the circles. Liberally butter the basins, then line the basin bottoms with small discs. Cut seven squares of foil large enough to be fitted over their tops. Preheat the oven to fan 220o
C/gas 8.
3 In a bowl, beat together the butter, sugar, orange and lemon zest until light and fluffy. Add a tablespoon of lemon juice, followed by the eggs. Stir in the flour, salt, breadcrumbs, mixed peel, the remaining lemon juice and enough orange juice to form a soft dropping batter consistency.
4 Fill each pudding basin two-thirds full. Cover with a disc of parchment and then a square of foil, tucking the foil around the rim of the basin to neatly seal. Repeat with the remaining basins. Place in a roasting pan. Pour in enough boiling water to come over halfway up the sides of the basins. Cover the pan with foil and cook in the oven for 1 hour.
5 Make the lemon curd sauce. Place the lemon zest and juice in a bowl with the butter and sugar. Strain the eggs through a
1 Rub the flour and butter to a breadcrumb consistency. Add the sugar and salt, then mix to a soft dropping consistency with the egg and the milk. 2 Grease a 600ml pudding basin and line with the syrup or treacle. Pour in the mixture and cover with greaseproof paper. Place the pudding basin in a saucepan half-filled with boiling water. Cover and steam for 2 hours. 3 Serve with custard or cream.
Clarissa Dickson-Wright, Clarissa’s Comfort Food, Kyle Books
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