|Steamed Ginger Suet Pudding. Serve with golden syrup and more chopped glacé ginger.|
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 joined the Daring Bakers last month and I was looking forward to my first challenge, but when I saw it was a steamed suet pudding, it didn't make me jump for joy.
It's not as though I wasn't familiar with steamed puddings – they're big in Asia, and there are a lot of tasty ones here. I just wasn't keen on keeping my gas going for two to three, or even four hours.
So instead of one big pudding, I decided to make several smaller ones in little fluted moulds. It took only 45 minutes. Also, about a month ago, I got the Tupperware Steam It, a "revolutionary" type of steamer based on the characteristics of the traditional bamboo steamer, but made of plastic and able to withstand the heat of a wok. It was the first time I had tried it and I was not disappointed. You can read about it here, and here's my picture of it. Yes, it actually sits directly in the wok with the fire below.
|Tupperware's 'Steam It', the brand's new steamer. It might only be available in Malaysia at the moment though.|
The moulds went into the top tier. My mistake was to fill them to the top and wrap the aluminium foil too tightly. The puddings rose a lot while cooking, pushed against the foil and came out lopsided! I was too tired to take a picture then, so I removed the puddings from the moulds and refrigerated them. Early this morning, I put them back in the steamer to reheat and soften. This is what they look like.
|The wonky steamed puddings! They're being reheated here. For the main picture, I levelled the bottom of one of the puddings so it sits evenly.|