WCC #8 Foreign Dish: Snowdon Pudding – Pwidin Eryri

This month Ruth from Once Upon A Feast co-hosts this month Weekend Cookbook Challenge. She has chosen the theme of a Foreign Dish – something from a culture other than our own. You can’t persist in saying that the British culture differs a lot from the German. But there are varieties in the cuisines, especially in puddings. In Germany pudding is the common name for dessert. But in the UK there are different types of pudding. Please read this Wikipedia article for further information.

pudding basinPhoto courtesy of Jans Küchenleben

And there are differences in the type of pudding basins. A fellow blogger reported of his odyssey to find a pudding tin. And he found this one. In German commercial pudding tins are made of aluminium or are made of coated material. They have a lid and a „funnel“ in the middle. With Jan’s words: a bundt cake tin with a lid.

Pudding Basin
In the UK it was very easy to buy pudding basins. They were available in bigger supermarkets, hardware stores and iron mongers. I bought 4 different sizes, from one pint to 1.2 litres. They have no funnel and are pottery basins. Once a pudding recipe was complete any mixture which required steaming would be placed in the basin and covered with greaseproof paper and/or muslin. String would be tied round the basin and looped to form a handle (hence the stepped rim) and the finished item placed in a pan of boiling water to cook. So did I to prepare

Snowdon Pudding – Pwidin Eryri
from one of my new cookbooks.

Snowdown Pudding 008

Snowdown Pudding 001 Snowdown Pudding 002 Snowdown Pudding 003
Snowdon Pudding - Pwidin Eryri 004 Snowdon Pudding - Pwidin Eryri 005 Snowdon Pudding – Pwidin Eryri 006

Snowdon Pudding – Pwidin Eryri

YIELD: 4 Servings

Snowdown Pudding 005

Named after Wales’s highest mountain, this steamed marmalade pudding
is surmounted by a summit of raisins.

INGREDIENTS:

  • 60 grams Raisins, 2 oz
  • 2 Lemons, grated rind
  • 120 grams Suet, 4 oz
  • 45 grams Ground rice or cornflour, 1.5 oz
  • Pinch of salt
  • 90 grams Soft brown sugar, 3 oz
  • 120 grams Fresh breadcrumbs, 4 oz
  • 3 Eggs
  • 90 grams Lemon marmalade, 3 oz

SOURCE

Bild *

modified by Ulrike Westphal from:
Favourite Welsh RecipesISBN 1-898435-10-3Bild *

INSTRUCTIONS

  1. Butter a 1 pint pudding basin. Cover the base with the raisins. Mix all the dry ingredients together in a bowl. Beat the eggs and add to the mixture with the marmalade. Pour the mixture into the basin and cover with greaseproof paper and kitchen foil. Steam for 1 1/2 hours topping up the water as necessary. Serve hot with custard.

total time: 2 hours
preparation time:15 minutes
cook/baking time:1 h 30 minutes

*=Affiliate-Link to Amazon

6 Gedanken zu „WCC #8 Foreign Dish: Snowdon Pudding – Pwidin Eryri

  1. Amanleian (Gast)

    Pudding und Flammeri…

    Huhu Ulrike,
    aalso, das was in Deutschland gemeinhin Pudding genannt wird, ist eigentlich in der korrekten Küchensprache Flammeri. Ein Pudding wird immer in der Form gekocht, zum Beispiel der „Große Hans“. Alles andere, aus Gries, mit Vanille und Schoko ist EIGENTLICH Flammeri.

    Dein Ergebnis hier ist also ein waschechter Pudding. Und er sieht gut aus, werde ich mal ausprobieren..

    Liebe Grüße

    Anja

    Antworten

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