I really feel the need to preface this post by saying that I LUUURVE the Daring Bakers and especially the Challenges. It is fantastic to learn so many new plating tricks and recipes, to try dishes I haven't made before and to meet other (aspiring!) Bakers through the Blogroll.
That being said - I ummed and ahhed about this challenge since the day it was posted. I didn't know what to do, I didn't know how to make it look pretty and I especially didn't want to eat it.
Why? Because this month's original challenge was a Traditional British Pudding using Suet. Suet is animal fat that is grated into the pastry to give it a rich, crumbly texture. I'm all for rich and crumbly - but not so much for the grated fat.
I battled until the very end - and as you can see, I'm even late posting...
I'm embarassed to admit it - but this month - I was a bit, fat cheater.
I didn't stick to the rules in any way, shape or form. And I am sorry. But as a relatively new member, I've actually only eaten one of the challenges - and my workmates are a bit perplexed as to why I bring elaborate desserts to work that I've obviously slaved over but have no interest in eating ... So this month I caved in and baked something I loved.
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.
I failed the Challenge - but bring you my Chocolate Pudding in the spirit of playing the game - and I promise to do better next month!
Chocolate Pudding Recipe
125g Butter
125g Chocolate
3 Eggs
150g Sugar
1 Tablespoon Cocoa
1 Tablespoon Plain Flour
1 Teaspoon Vanilla
Melt the Butter and Chocolate together over a double boiler. Mix until glossy and combined.
Beat all other ingredients together until combined, add the melted chocolate and mix well.
Grease 4 ramekins with butter, divide mixture evenly.
Bake at 180C for 12-15 mins.
This pudding just begs for dairy - and if you were eating it with my Dad - he would have a scoop of ice cream, a dollop of cream and a glug of custard. But that's my Dad - the cream alone would probably suffice!
Ooh, it's so pretty though, I love the styling in the cup, very cute.
ReplyDeleteI'LL forgive you, how can one hold a grudge against pudding? ;P
Oh wow!
ReplyDeleteI love you're photos and how you had cooked and served it in the mug!
I look forward to this month's DB challenge!
www.brisbanebaker.blogspot.com
Well done for doing one anyway and a pudding is a pudding really ;) The sound of suet isn't appealing but I think the taste is lovely (like lard in pastry) :D
ReplyDeleteOMG I love that cup and that pudding is excellent and you DIDN'T cheat you were allowed to use butter and your recipe is pretty the one that was on the pudding club (called the very chocolate pudding) that a lot of people is so cheer up you were totally within the rules and also I baked one of pudding just to see the results. Cheers from Audax in Sydney Australia.
ReplyDelete