Steamed Cherry Bakewell Pudding - Recipes Blogs

Steamed Cherry Bakewell Pudding



 

Oh I do so love when the cooler temperatures arrive and I can get down to the business of cooking comfort foods again. So does Todd.  He does enjoy my salads, but he is a WW2 baby and he likes his stodge much more than those leafy greens and veg.

I love it when he talks about his school dinners.  He adored his school dinners.    That is where he had his main meal of the day.  There was not a lot of cash and rationing was in full force for all of his growing up years.  His dad was a window washer after the war.  His mother never worked outside the home.  School dinners were a big help.  He especially waxes lyrical about the puddings they had . . .  spotted dick, treacle sponge, etc.  And always with custard.

 

I wanted to make him a special pudding this weekend, to spoil him a bit and so I made him an old fashioned  steamed pudding  . . . but not just any steamed pudding would do . . .

 

I did him a Steamed Cherry Bakewell Pudding, and yes . . .  served up with a warm custard sauce.  A dessert right after Todd's old school, school dinner, stodgy heart!!

 

Picture this . . . a lovely moist and buttery steamed pudding . . . filled with the lovely flavour of almonds . . . coming from both the ground almonds and the almond essence used in making the batter . . .

 

Topped with some lovely sweet/tart morello cherry preserves . . . sitting there all scrummily on top of the pudding . . .  and then gilded with an unctuously delicious custard sauce.
 

Dare I say it"  TO DIE FOR!  Todd was in pudding heaven.  He even had seconds.

 

  I dare say the leftovers will go down a real treat today as well.  I confess although I shouldn't be eating such things . . .  a tiny taste does make me smile also.  Hooray for comfort!  Don't ever be intimidated by a steamed pudding. They are quite the easiest things to make.  Truly.

*Steamed Cherry Bakewell Pudding*
Serves 4
Printable Recipe

A delicious steamed pudding stogged full of scrummy almond flavour and slathered with morello cherry preserves.  Served with a custard sauce, this is old school, stodge, deliciousness!

For the pudding:
110g of butter, softened (1/2 cup)
110g of soft light brown sugar (1/2 cup packed)
2 medium free range eggs, beaten
a few drops of almond essence
75g of self raising flour, sifted (2/3 cup)
75g of ground almonds (14 TBS)
2 TBS semi skimmed milk
3 heaped TBS of morello cherry preserves (jam)

For the Sauce:
150ml (5 fluid ounces) of milk
250ml of heavy/double cream (8.5 fluid ounces)
50g of caster sugar (1/4 cup fine sugar)
6 large free range egg yolks
1 vanilla pod, split and seeds removed

To make the pudding.  Butter a 1 1/2 pint pudding basin.  Set aside.  Take a large piece of greaseproof paper or foil, make a pleat in the centre and then spray it lightly with nons...
URL: http://theenglishkitchen.blogspot.com

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