Pawaru-Grahmata

№ 13IV. nodaļa

Englisch pudiņš

English suet pudding with raisins, almonds and wine sauce

  • Serves 8
  • about 3½ hours
  • Melnraksts · vēl nav izmēģināts

1796Englisch puddinsch.

Modernizētslpp. 207–208 · PDF 221–222
8 porcijas

The book gives 18 eggs, 1 stops of sweet cream, 1 mārciņa each of chopped suet and grated bread, ¼ mārciņa of sugar and "as much" raisins and currants, which converts to 18 eggs, 1.275 l cream, 420 g suet, 420 g bread and 105 g each of sugar, raisins and currants. That's a pudding of about 3.5 kg. We use one third.

Method

5 soļi
  1. Mix the breadcrumbs, suet, sugar, raisins, currants, lemon zest and salt in a large bowl. Beat the eggs with the cream and stir them in. Leave for 15 minutes for the crumbs to soak.
  2. Butter a 1.5 l pudding basin and pour in the mixture. It's runny at this stage and sets as it cooks. Cover with a pleated sheet of buttered baking paper and foil and tie it tightly under the rim.
  3. Stand the basin on a trivet in a large pan, pour in boiling water to two thirds of its height, cover and simmer steadily for 2½–3 hours, topping up with boiling water as needed. It's done when firm and the centre reaches at least 72 °C.
  4. For the sauce, whisk the yolks, sugar and wine with the lemon peel in a heatproof bowl over barely simmering water for 5–8 minutes, until thick, foamy and hot (about 75 °C). Don't let it boil. Take out the peel.
  5. Turn the pudding out into a deep dish. Stick the almond slivers and strips of lemon peel all over the top, pour over some of the sauce and serve the rest in a jug.

Notes

What the book says vs. what we added

the book mixes 18 eggs, 1 stops of sweet cream, a pound of finely chopped beef suet, a pound of grated wheat bread, a quarter pound of sugar, as much raisins and currants, finely cut lemon peel and a little salt, and boils it in a napkin for 4 hours. In the dish it may be studded all over with blanched almonds cut lengthwise and lemon peel, and covered with a yellow wine sauce. The basin, the sauce recipe and the times are ours.

Scaling and time

the book's 3.5 kg cloth pudding needs 4 hours. A third of it in a basin takes 2½–3 hours.

What makes it "English"

a cloth-boiled pudding of suet, bread, eggs and dried fruit belongs to the same family as English plum and bread puddings of the 18th century. With no flour and so much cream and egg, this one is soft and custardy rather than cakey.

Suet

fresh beef kidney suet, chopped very finely after removing the skin, is the book's. Shredded packet suet is easier and works the same; vegetable suet also works.

In a cloth

see 04-009. Leave room in the cloth for the pudding to swell, and keep it under boiling water the whole time.

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