The Lilac Kitchen. It was to make a traditional English Pudding with various options using suet and or butter. Suet is basically preserved fat from the innards of a cow or sheep, which sounds interesting, unique and fascinating. Normally I might have been happy about choosing to work with this ingredient, but considering I still have more weight to lose, I chose to work with butter, and comparing the two, butter is actually better :) For the main recipe choice, I chose to make a Chocolate English Pudding.
Many people had a wonderful experience and impressive results with their challenge. For whatever reason, mine came out completely terrible. Something went wrong with the method, the recipe...... I'm guessing it just wasn't my day. However it is through learning that one improves, so below is what I learnt.
The traditional method of cooking pudding is through steaming it. Some recipes used pressure cookers, slow cookers, steamers and other options to steam the pudding. I used a pressure cooker to steam the pudding, first I added the water to sit in the half level of the vessel inside the pressure cooker, then about 30 minutes later, I smelt burning and quickly discovered that the water had completely evaporated and the bottom of the pudding vessel had started burning. So... I obviously added more water... but... it wasn't a good estimate of what was needed and after 15 minutes more, water gushed in the pudding vessel and completely watered down the pudding taste. As far as the recipe is concerned, I misread and used AP flour instead of self rising flour, so the pudding never rose and came out flat and mushy.....
The saving grace? The pudding came out well cooked, and tasted fine after adding some chocolate sauce. Could salvage the whole thing. I swear, if I didn't know what was in it, I wouldn't touch it by how it looked. However, after tasting it was pretty nice.