Photographs by Eva 2015
Two weeks ago I was at a flea market and happened to find the treasure of a vintage metal pudding mold. Meaning to make a Christmas pudding this year for my Brit husband, I decided to first do a “test run” using a Date and Walnut Pudding recipe. As you can see from the photograph above, it came out of the pan beautifully(you need to have it completely cool off before getting it out though).
So, what if you don’t have a specific pudding mold? Bowls can be used as well as Mason jars(believe me, I’m trying the Mason jar technique soon…you get the ones with the square sides so that your pudding/cake will slide out of it…you just fill it 2/3 of the way).
Puddings are STEAMED. This means the mold was placed in a pot half filled with boiling water and it steamed for 2 hours. I had to keep putting water in so that it wouldn’t boil dry. (Christmas puddings are supposed to be steamed for 5 hours…I don’t know if I have the patience for that one just yet). Now, I have been reading about using your crockpot in doing the steaming(for about 8 hours)…that sounds like the way to go…so doing it with mason jars and in the crockpot is the next way I am doing it…will keep you informed. If you try it, please let me know!
This particular recipe is from an English cookbook…Good Housekeeping Cookery Book, Ebury Press, London, 1998.
Date and Walnut Pudding
- 4 oz of butter softened(125 g)
- 4 oz of sugar (125 g)
- 3 beaten eggs
- 6 oz of self rising flour(175 g) note…I just did the flour amount and added a teaspoon of baking powder to it since I didn’t have specific “self rising” flour.
- 3 T milk(45 ml)
- 3 oz of walnuts, toasted and roughly chopped(75 g)…be careful when you toast the walnuts..I burnt my first batch 😦
- 6 oz of chopped dates(175 g)
1. Put the butter, sugar, eggs, flour and milk in a bowl and beat until smooth.
2. Fold in the nuts and the dates.
3. Spoon into a (well greased) greased pudding basin(the mold, a bowl, or the mason jars) and smooth the surface. Place a greased and pleated sheet of greaseproof paper over the bowl and then all a pleated layer of foil over…secure tightly under the rim with string. (the mold had a lid already, so I didn’t have to do that. The mason jars would just have their lids on. The only way you would have to do the paper would be if you are using a bowl.)
4. Sit the basin on a trivet in a large saucepan and add just enough boiling water to come halfway up the side of the basin. Cover the pan and steam the pudding for 2 hours…checking the water level from time to time and topping with boiling water if necessary.
5. When done, lift the pudding out of the pan and leave to rest until you can get it out(if you are using the mason jars, you just let them sit til cool).
6. Technically you could serve it now, warm. I waited til mine was cooled and wrapped it in foil to age a little in the fridge.
7. When you are ready to serve it, you would heat it up in the microwave(traditionally they would steam it all over again…and if you were doing the mason jars, that would be a possibility…steam until they are warm). I served it with whipped topping. The original recipe called for a hot chocolate sauce(hot fudge sauce), but that’s too sweet for my taste anymore…or, hey, if you want both the hot chocolate sauce and the whipped topping, go for it!
It is really delicious and I will definitely be making it again. When I asked hubby how it was, his response was, “Fine”. Trust me, my eyebrows went up. “Fine? Just Fine? Does that mean I don’t make it again?” He looked at me askance…”what? it’s a 10, it’s a 10..please make it again!”
Hope you enjoy it too…
til next time…Eva