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. The alternative was a proper steamed sponge pudding which I was excited about trying – it brought back memories of my mum’s steamed puddings when I was little…
“Circumstances beyond my control” have prevented me from completing this month’s Daring Bakers’ challenge according to the recipes provided. I did want to participate though and had the brilliant idea to introduce Les Petits Chefs to the Daring Bakers by way of this challenge and Jamie Oliver’s recipe for quick steamed microwave pudding cakes. Steaming a pudding in a microwave with 9 year old boys – that’s a Daring Baker wouldn’t you agree??? 😉
The boys have been asking for a “sweet treat” so I figured this would be perfect and a great recipe for them to learn, if it works out, as it appears so easy yet looks much more involved than it really is!
We had a blast with this recipe, even washing the pudding cups was fun:
And we created some very strange creatures indeed:
We ran out of time to warm extra golden syrup and pour it over and to tell you the truth, the boys were very happy with their creations as they were.. That’s the only time we veered from the recipe below.
Jamie Oliver’s Quick Steamed Microwave Pudding Cakes
Butter for greasing ramekins
1 1/2 cups all purpose flour sifted
1/4 cup dark brown sugar
6 tablespoons butter (melted)
1 level teaspoon baking soda
2 teaspoons ground ginger
2 large eggs, preferably free-range or organic
2/3 cup milk
11 tablespoons Golden Syrup
Crème fraîche or custard, to serve
To prepare your dishes
Grease the insides of 6 little microwaveable dishes, or 6-ounce ramekins with butter until well coated.
Tip all the ingredients (except the golden syrup and the crème fraîche or custard)into a bowl
Add 1 tablespoon of the golden syrup and mix together with a wooden spoon until well combined.
Spoon 1 tablespoon Golden Syrup into the bottom of each ramekin and divide the cake batter between them.
To make your puddings
Tear or cut out 6 circles of parchment a little larger in size than the diameter of each ramekin, pressing down gently on the pudding mix.
Place all the dishes in the microwave and cook on medium (50% power) for 7 1/2 minutes, if using a 750W microwave (important – the microwave time will change if you decide to cook more or fewer puddings in one go, or is you have one with different wattage.
To serve your puddings
Warn 1/4 cup of golden syrup in a microwaveable jug for a few seconds. Turn the cakes out onto serving plates (simply put a plate upside down on top of each cake and turn it carefully).
Serve immediately, drizzling over some of the warmed syrup and eat with a dollop of crème fraîche or some custard.
1. Use a whisk (which I conveniently forgot at home) to make sure there are no flour lumps in the mixture – this was today’s lesson. Some of the puds had a few floury pockets (however this did not stop anyone from eating them!)
2. Trust Jamie’s timing for baking. I didn’t think they were done at the end of 7.5 minutes so added an extra minute. Not necessary – they were just heading off in the “too dry” direction (again, not a deterrent for the boys in any way!)
3. These would be awesome with jam instead of golden syrup as well.
4. Don’t “pooh pooh” this recipe because it’s made in a microwave – they are pretty impressive and I love that they are individual sized – perfect for a spectacular dinner party dessert with hardly any prep!
SO impressed with the boys this week – think there could be a Daring Baker amongst them in the future!