Robb + Jessie Married & in the Badger State
Daring Baker’s Challenge: British Pudding
The April 2010 Daring Bakers’ challenge was hosted by Esther of The Lilac Kitchen. She challenged everyone to make a traditional British pudding using, if possible, a very traditional British ingredient: suet.
Well, this challenge combined the two things I detest most in the food world: pudding and raisins. I was most inclined to make the pudding that everyone giggles about: Spotted Dick. [heehee] Moving on. If you know me at all, you know that I wont put a raisin (sulphured or unsulphured) or any type of pudding-like material (Jell-O, tapioca, custard, crème brulée, meringue, etc.) near my mouth. Well, last night I found an exception: British puddings. Why, you might ask? Because they have the consistency of … scones!! Yum! If you are not familiar with the traditional British pudding, it is typically a steamed dessert or savory dish. Many of the savory dishes are enveloped in a suet-based pastry (commonly served at Christmastime). For this challenge, I had intended to visit my local butcher, but with biophysicalchemistry taking up my life (yes, that is the course I am currently taking) I ran out of time. Never fear, in the coming months, I hope to post one made with recently procured suet.
That brings us to today’s post: Spotted Dick. [heehee] I followed the recipe on Epicurious which used butter as its fat. I especially enjoyed the little video clip of techniques for making the dessert. For my first pudding, I should have to say it was a success. I discovered that I don’t like American puddings. But the Brits got this one right! I think, though, next time I make this I will use currents rather than raisins. I wonder, though, how cranberries would taste… Give it a Wisconsin flare.
Enjoy the photos. (Robb and I enjoyed the puddings).
Join the revolution.
As a former dietetics student and as someone affected by the obesity epidemic that is sweeping the United States, I strongly support what Jamie Oliver is doing for our nation: getting us amped up about changing our eating habits, especially in our children’s schools. I remember vividly sharing plates of greasy, salty fries with my classmates throughout junior high and high school (it was a rare to have fries whilst growing up in the Oberholser household). Elementary through high school are when we develop habits (good or bad) — especially when it comes to food decisions. If we are presented with healthy options and unhealthy ones, we are likely to pick the more tasty ones (sweet and fatty foods). My options as a student generally consisted in whatever I happen to find in my brown bag lunch. I consider myself lucky. But the children who take a daily stroll down the hot-lunch line generally have a more difficult time.
I encourage you to watch (if you haven’t already) Jamie Oliver’s Food Revolution. He has already been making strides in his homeland: England. But he is hoping to share with our great nation what he’s learned over the years and trying to inspire us to have a more active role what happens in our schools and communities as far as our food choices and knowledge go.
Please consider how your decisions affect not only your health and family but the nation as a whole. If we join together, our voices will be strong and they will be heard. Also, consider signing Jamie’s petition:
Sign Jamie’s petition to save cooking skills and improve school food.
I support the Food Revolution. America’s kids need better food at school and better health prospects. We need to keep cooking skills alive.
