Winter Puds

 

We’ve surely done with fasting and food penance, now that January’s over. It’s time for us to loosen our belts and tuck into a bit of old-fashioned stodge. And by stodge I mean glorious, luxurious, rich, heavy, sticky, proper British puddings. There is nothing more happy-making, and I love them all: Sussex pond, spotted dick, crumbles, steamed puds and pies. Great stodgy puddings, such as jam roly poly, often involve suet and I urge you to use the real stuff rather than the vegetable equivalent. Vegetable suet is to the beef version as margarine is to butter: pale, miserable and tasteless compared to the rich, meaty fat taken from around the kidneys of beef cattle. Using the real thing improves the desired stodge factor no end, adding a wonderful rich flakiness to the dough that cannot be achieved by butter or veggie suet.

Roly poly is a classic pudding, but it relies on a great jam. I like to go for something fairly tangy like damson or plum, or mix it up with marmalade, or quince paste.

Sticky toffee pudding is more sticky than stodgy, but it’s a massive crowd pleaser – and pretty simple to make too. This version is stuffed full of dates and more spice than is standard.

St Clements pudding is one of my childhood favourites. It’s a fantastic recipe that scores high on the comfort front. Traditionally it’s made just with lemon, but here I’ve added orange and orange-flower water, giving it a slightly perfumed and exotic flavour.

By 

7:00AM GMT 31 Jan 2014 The Telegraph 

 

To make your winter pud and book a lesson with our cookery school, visit www.beurre-blanc.co.uk

 

 

Become a fan of Beurre-Blanc on FACEBOOK here.


Beurre-Blanc© Cookery School - 2014
14 Stone Close - Worthing - West Sussex - BN13 2AU
0190369383107722087437info@beurre-blanc.co.uk