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.
For starters, there’s no suet to be found here in Denver. (I briefly considered ordering some from Amazon.com but then decided it would be just another thing to sit in my pantry after the project was finished.) Thankfully, it was permissible for us to use other types of fat. I decided to use lard since I had some in my pantry (I know, I know) and I settled on the Syrup Pudding recipe since I had brought some Lyle’s Golden Syrup back from London in February.
- This type of dessert is really pretty easy to make. I actually completely forgot about the deadline until I saw my foodie friend Stephanie’s go up at Per l’Amore del Cibo. (Thanks for the inadvertent reminder!) Less than three hours later, my project was complete.
- Mine ended up being pretty disgusting, which isn’t a term I use lightly. I didn’t have the foresight to cut my lard into tiny pieces before I incorporated it into the batter, so there are seriously spotty lard sections throughout my cake. Blech. I’ve had traditional puddings in Australia and Britain that I’ve enjoyed immensely, so I’m pretty sure that I’m the problem here (not the dessert).
- The recipe mentioned that the boiling water may need to be replaced periodically. I forgot this part until I could smell my pan burning at the 1:45 mark. Oops. Now I’m Googling tips for rescuing my pot.
Oh, well. You can’t win them all, right? Failing now and again only makes the successes sweeter.
Thanks for the challenge anyway, Esther!
Recipe link: Traditional British Pudding