Steamed pudding @ Kitchen 10, Lesson 11Here’s my take on this very English dessert or tea accompaniment. Tastes just like the Filipino “puto”. Except for the sultanas which added that English touch and the chantilly cream on the side, this steamed pudding as plain could easily pass as puto. Just add a bit of cheese on top and you’re ready to go to an honest to goodness Pinoy merienda.
The recipe, as all dishes prepared in Kitchen 10 are, adapted from the textbook, Organise and Prepare Methods of Cookery Series 3.
Serve with chantilly cream - or whipped cream in English culinary language, is simply: 200ml cream, 10g icing sugar and 1/4 tsp vanilla essence whipped together until stiff. This is best made by a hand whisk and a large bowl. Whisk whisk whisk away!
The recipe, as all dishes prepared in Kitchen 10 are, adapted from the textbook, Organise and Prepare Methods of Cookery Series 3.
100g unsalted butter, softened
100g sugar
2 eggs
150g self raising flour
10g baking powder
40ml milk
60g sultanas
vanilla essence
salt
1. Cream the butter and sugar together, once fluffy add the eggs gradually. (We used the good old bowl and wooden spoon here. It was a big feat but here's a tip. Using disposable gloves, mash the butter and the sugar together until really soft, then continue creaming using the wooden spoon.)
2. Fold in the sifted flour and baking powder, alternating with the milk.
3. Mix the sultanas with a bit of flour and work into the mixture. This makes the fruit stay evenly within the mixture.
4. Fill into greased moulds 1/2 way up
5. Place in a deep roasting tray and cover with foil. Steam for 30 minutes.
100g sugar
2 eggs
150g self raising flour
10g baking powder
40ml milk
60g sultanas
vanilla essence
salt
1. Cream the butter and sugar together, once fluffy add the eggs gradually. (We used the good old bowl and wooden spoon here. It was a big feat but here's a tip. Using disposable gloves, mash the butter and the sugar together until really soft, then continue creaming using the wooden spoon.)
2. Fold in the sifted flour and baking powder, alternating with the milk.
3. Mix the sultanas with a bit of flour and work into the mixture. This makes the fruit stay evenly within the mixture.
4. Fill into greased moulds 1/2 way up
5. Place in a deep roasting tray and cover with foil. Steam for 30 minutes.
Serve with chantilly cream - or whipped cream in English culinary language, is simply: 200ml cream, 10g icing sugar and 1/4 tsp vanilla essence whipped together until stiff. This is best made by a hand whisk and a large bowl. Whisk whisk whisk away!
No comments:
Post a Comment