This challenge is to reassure Sam from becksposhnosh that English food is well worth consuming and that we have 'proper puddings' that are reassuringly comforting.
In the Cotswolds way back in 1985 The Pudding Club was set up for pudding lovers and is still going strong today. The Club meets at
The Three Ways House Hotel in Mickleton, Chipping Campden.
The Club's philosophy is 'A little bit of what you fancy does you good'. Wonderful words of wisdom.
All of the puddings are served with lashings of Bird's Custard and apparently they have got through hundreds of gallons of this!
I have made individual puddings, no doubt the Pudding Club would go for the large pudding option.
THE PUDDING CLUB
ISBN 0747220492 - Page 96
Serves: 4 to 6 people
Take 120g each of butter and caster sugar, cream until light and fluffy. Sift 120g self-raising flour and add this to the creamed mixture along with 2 beaten eggs, a little at a time, beating well. Put 2 tablespoons of golden syrup into the base of a buttered 1.1 litre pudding basin, and pour the sponge mixture over the syrup. Cover securely and steam for 2 hours. For the individual puddings use four greased 175ml pudding basins and steam for 45 minutes.
Serve with Syrup Sauce and custard.
Syrup Sauce - 1 dessertspoon cornflour, 150ml water, 2 tablespoons golden syrup, juice of ½ lemon.
Mix the cornflour with a little of the water, then add all the other ingredients. Heat in a small pan, stirring all the time, until the sauce thickens. Serve hot.
For further reading see English Puddings, Sweet & Savoury by Mary Norwak.
In the Cotswolds way back in 1985 The Pudding Club was set up for pudding lovers and is still going strong today. The Club meets at
The Three Ways House Hotel in Mickleton, Chipping Campden.
The Club's philosophy is 'A little bit of what you fancy does you good'. Wonderful words of wisdom.
All of the puddings are served with lashings of Bird's Custard and apparently they have got through hundreds of gallons of this!
I have made individual puddings, no doubt the Pudding Club would go for the large pudding option.
THE PUDDING CLUB
ISBN 0747220492 - Page 96
Serves: 4 to 6 people
Take 120g each of butter and caster sugar, cream until light and fluffy. Sift 120g self-raising flour and add this to the creamed mixture along with 2 beaten eggs, a little at a time, beating well. Put 2 tablespoons of golden syrup into the base of a buttered 1.1 litre pudding basin, and pour the sponge mixture over the syrup. Cover securely and steam for 2 hours. For the individual puddings use four greased 175ml pudding basins and steam for 45 minutes.
Serve with Syrup Sauce and custard.
Syrup Sauce - 1 dessertspoon cornflour, 150ml water, 2 tablespoons golden syrup, juice of ½ lemon.
Mix the cornflour with a little of the water, then add all the other ingredients. Heat in a small pan, stirring all the time, until the sauce thickens. Serve hot.
For further reading see English Puddings, Sweet & Savoury by Mary Norwak.
