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.
Photo 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.
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
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Snowdon Pudding – Pwidin EryriYIELD: 4 Servings
Named after Wales’s highest mountain, this steamed marmalade pudding is surmounted by a summit of raisins. INGREDIENTS:
INSTRUCTIONS
total time: 2 hours |
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What a glorious looking pudding. Can’t wait to try it out and thanks so much for joining the Weekend Cookbook Challenge.
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
REPLY:
Der große Hans meiner Großmutter wurde aber immer im Mehlbüddel am Kochlöffel über der Schweinebacke gegart.
I am so glad to see you back at WCC! Your pudding is gorgeous, just like my grandma used to make when I was little.
wales
I wonder if this can be made without suet–maybe butter dredged in flour?
People don’t believe me, but I may have tasted some of the most delicious fodd in my life in Wales.
REPLY:
You can substitute the suet with clarified butter.