Steamed Ginger Pudding

Name: Smashed Brussels Sprouts
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 pound of medium Brussels sprouts, cleaned and trimmed but left whole; 1 TBS Balsamic Vinegar; 1/2 TBS olive oil, plus more for the baking sheet; 1/2 TBS liquid honey; fine sea salt; pinch red pepper Flakes; 1 1/2 TBS finely grated Parmesan cheese

Saturday, 18 March 2023

One thing that I found very endearing about the UK was that they called every dessert "Pudding." Coming from North America the term pudding to me meant a custardy dessert meant to be eaten with a spoon, all in its own category, with other desserts being called by their individual names, pies, cakes, etc.

Not so in the UK. If it is a dessert, it is pudding. And oh what a beautiful assortment they have to offer. All delicious. All moreish, with everything from cakes, to pies, to steamed puddings, etc.

This delicious Steamed Ginger Pudding is from the latter category, a steamed pudding. By that I mean a cake type of dessert, which is steamed in a pudding basin for a period of time, turned out and then served with a delicious sauce or custard ladled over top.

This fabulous recipe for a wonderful ginger cake/pudding was adapted from a recipe book I bought used on Amazon entitled, The National Trust Complete Traditional Recipe Book by Sarah Edington.

I love these beautiful old Traditional Recipes. They are hearty and delicious. Also fairly simple, using simple ingredients because, lets face it . . . back in the day nobody had fancy things in the home.

It does require the use of a pudding basin, but no worries if you have a deep heat-proof bowl, that can also be used.

I had brought a pudding basin back with me in my few boxes when I returned to Canada. Unfortunately, like every thing else, it was broken when I unpacked my boxes. I would love to buy another one (Mason Cash) but the cost is prohibitive.

I do have a set of Dowan ceramic mixing bowls, which are microwave oven safe and so I used the medium sized one of those to cook my pudding in. This mean that the pudding was not quite as tall as it would have been had it been cooked in a proper pudding basin, but it was still and excellent pudding regardless of the shape!

I used a steaming pot that I had bought on Amazon to steam the pudding in. But don't worry if you haven't got one of those either. I have given you details in the recipe how to get around that if you need to.

Some people might be intimidated by the aspect of having to pleat a piece of parchment to cover their puddings with prior to steaming. I an understand that. BBC Good Food has excellent instructions as well as a video on just how to do that, and I can promise you they do a far better job of it than I ever could!

I highly recommend you watch their video. They show it perfectly.

WHAT YOU NEED TO MAKE A STEAMED GINGER PUDDING

Again, very simple, every day ordinary ingredients. The original recipe did call for the use of preserved stem ginger, but I recognize that is an ingredient which can be somewhat problematic for people to get in North America, so I used crystalized candied ginger in its place.

For the pudding:

1/2 cup (110g) butter, at room temperature
1/2 cup +2 TBS (110g) caster sugar (can use granulated)
2 large free range eggs
1 1/4 cups (175g) self rising flour
1/4 cup (50g) stem ginger, finely chopped (I used crystalized ginger)
3 TBS golden syrup

For the sauce:

1 1/4 cups (300ml) full fat milk
1 TBS fresh ginger, grated
2 TBS butter
2 TBS flour
1/4 cup (50g) caster sugar (can use granulated)

As I said I used crystalized candied ginger. I do have a recipe on here for making your own preserved stem ginger, which you can find here if you are really keen. It really is very good, but it does take several days to make. The candied ginger worked very well.

You can also easily make your own self rising flour if you wish or cannot find any. I usually make mine 3 cups full at a time so that I always have some on hand for cakes and desserts.

For every cup (140g) of plain all purpose flour, which in 1 1/2 tsp of baking powder and 1/4 tsp of salt. Easy peasy. Like I said I make it up 3 cups worth at a time and keep it stored in its own separate container.

Golden syrup can be purchased online via Amazon and is available in the US at specialty stores, or you can use regular corn syrup or even honey.

HOW TO MAKE STEAMED GINGER PUDDING

Its really very easy. Do not be intimidated!

You will need a round deep bowl or pudding basin which is heat proof and large enough to hold the batter, 1 1/2 pint/3 1/2 cup. Butter it well and set it aside.

Cream the butter and sugar for the pudding together until pale and fluffy. Beat in the eggs, one at a time, adding a spoonful of the flour needed with each egg and beating well after each addition.

Fold in the flour and the chopped ginger, combining well together.

Spoon the golden syrup into the bottom of the pudding basin and then spoon the cake batter on top, smoothing it over.

Cover with a layer of greaseproof (baking parchment) paper and a sheet of foil, pleated to allow for expansion. Secure with a rubber band and trim off any excess.

Place in the top of a steamer and steam for 1 1/2 hours. (See notes.)

Make the sauce while the pudding is steaming. Put the milk into a small saucepan along with the grated ginger and bring just to the boil. Leave to infuse for half an hour, then strain the milk, discarding any ginger solids.

Melt the butter in a saucepan. Whisk in the flour and cook, stirring for about 2 to 3 minutes to cook out the flour taste. Slowly whisk in the warm milk and the sugar.

Bring to the boil and then reduce to a simmer. Simmer for at least 5 minutes, whisking constantly. Keep warm. (If you think it is too thick, you can thin it with a bit more warm milk.)

When the pudding is done, turn it out onto a plate. Serve warm, spooned into bowls with some of the warm sauce poured over top.

This really was a fabulously tasty dessert. The cake was moist and delicious and filled with lovely chunks and bits of candied ginger. That golden syrup on the top soaked into the cake as it cooked creating a type of a glaze that was very moreish.

The sauce was also incredibly delicious. Milky and thick, like a ginger flavored custard. Not too sweet. It was just right.

You could also skip the sauce altogether and simply serve it warm with lashings of rich cream, or even a scoop of vanilla ice cream!

If you are a fan of the steamed pudding, you might also enjoy these tasty morsels!

STEAMED JAM SPONGE PUDDING - A lush and buttery steamed pudding, steamed with a mix of jam and lemon juice in the bottom of the pudding basin. Once turned out, coconut is scattered over the surface. Delicious served warm with lashings of custard!

STEAMED MARMALADE PUDDING - This one comes with a delicious Orange infused custard, also flavored with Gran Marnier. It is something special indeed. Light and delicious and the custard is to die for!!

Yield: 4

Author: Marie Rayner

Steamed Ginger Pudding

Prep time: 15 MinCook time: 1 H & 30 MTotal time: 1 H & 45 M

A delicious steamed pudding that hails from Cornwall on the South Western coast of the UK. Moisty, buttery, gingery deliciousness and that creamy ginger sauce is to die for.

Ingredients

For the pudding:

1/2 cup (110g) butter, at room temperature
1/2 cup +2 TBS (110g) caster sugar (can use granulated)
2 large free range eggs
1 1/4 cups (175g) self rising flour
1/4 cup (50g) stem ginger, finely chopped (I used crystalized ginger)
3 TBS golden syrup

For the sauce:

1 1/4 cups (300ml) full fat milk
1 TBS fresh ginger, grated
2 TBS butter
2 TBS flour
1/4 cup (50g) caster sugar (can use granulated)

Instructions

You will need a round deep bowl or pudding basin which is heat proof and large enough to hold the batter, 1 1/2 pint/3 1/2 cup. Butter it well and set it aside.
Cream the butter and sugar for the pudding together until pale and fluffy. Beat in the eggs, one at a time, adding a spoonful of the flour needed with each egg and beating well after each addition.
Fold in the flour and the chopped ginger, combining well together.
Spoon the golden syrup into the bottom of the pudding basin and then spoon the cake batter on top, smoothing it over.
Cover with a layer of greaseproof (baking parchment) paper and a sheet of foil, pleated to allow for expansion. Secure with a rubber band and trim off any excess.
Place in the top of a steamer and steam for 1 1/2 hours. (See notes.)
Make the sauce while the pudding is steaming. Put the milk into a small saucepan along with the grated ginger and bring just to the boil. Leave to infuse for half an hour, then strain the milk, discarding any ginger solids.
Melt the butter in a saucepan. Whisk in the flour and cook, stirring for about 2 to 3 minutes to cook out the flour taste. Slowly whisk in the warm milk and the sugar.
Bring to the boil and then reduce to a simmer. Simmer for at least 5 minutes, whisking constantly. Keep warm.
When the pudding is done, turn it out onto a plate. Serve warm, spooned into bowls with some of the warm sauce poured over top.

Notes

If you don't have a steamer pot you can use a saucepan large enough to hold a metal trivet and the pudding basin. Place the trivet in the bottom of the saucepan and place the pudding basin on top. Pour boiling water into the pot to come halfway up the sides of the pudding basin. Cover the saucepan tightly and place onto simmer for the allotted time frame. The pudding is done when you can insert a toothpick in the center and it comes out clean.

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Smashed Brussels Sprouts

Friday, 17 March 2023

Brussels Sprouts. You are either from the love them or loathe them camp. I suspect that since you are here right now, looking at this, you might could be from the love them camp!

They are a vegetable that seems to spark strong feelings one way or the other in most people. I don't think I have ever met a person who was smack dab in the middle and could take them or leave them.

I am from the love them camp. I have never met a Brussels Sprout that I didn't enjoy. Well, I just lied. I once spied some canned Brussels Sprouts on a shelf in the grocery store on offer at a very good price. I, in a desire to save us some money, snapped up several cans. Woo hoo! I thought all my Christmas's had come at once.

That is until I opened a can and heated them up for our supper and took a taste. They were the most befouled loathsome tasting things I have ever encountered. If that had been my first ever experience with the Brussels Sprout, I could easily see why a person would never be tempted to try one again!!!

Thankfully it was not my first experience with a sprout. Properly cooked, they have a beautiful bite and a sweet almost nutty, buttery flavor. I find them to be quite delightful.

Crispy tender to the bite.

Another way we love them however, is roasted in the oven. You will not get a crispy tender sprout if you roast them in the oven, but you will get a delicious sprout with caramelized edges that melts in the mouth. My sister always roasts them and they are fabulously tasty!

I got to thinking one day what if you smashed a Brussels sprout and roasted it, kind of like crispy smashed potatoes. The more I thought about it, the more appealing it sounded.

Crispy tender Brussels sprouts, smashed flat with the bottom of a glass and then roasted in the oven until they got all crispy edged and caramelized. It sounded so delicious to me.

I did a search online to see if anyone had ever done it. I thought for sure I had come up with a great new idea. Alas I did not. I found several recipes online for them, which just goes to prove there is nothing new under the sun.

This Smashed Brussels Sprouts recipe I am sharing with you today was adapted from what I thought was the best of them. I found it on a site called Kitchn. Oh boy but they looked some good!!

My mouth was watering just looking at their photograph. I cut the recipe in half to make only 2 to 3 servings, depending on how much you love Brussels Sprouts. I can tell you that I could not resist eating one almost as soon as they came out of the oven.

Yes, they are THAT tasty! Especially to a sprout lover like me!

WHAT YOU NEED TO MAKE SMASHED BRUSSELS SPROUTS

Very few ingredients, but very specific ingredients, aside from the sprouts that is.

1 pound of medium Brussels sprouts, cleaned and trimmed but left whole
1 TBS Balsamic Vinegar
1/2 TBS olive oil, plus more for the baking sheet
1/2 TBS liquid honey
fine sea salt
pinch red pepper Flakes
1 1/2 TBS finely grated Parmesan cheese

I confess my sprouts were a bit on the larger side. I am not sure why, but most of the time my local shops only have these gargantuan sized sprouts. I did need to cook them a tiny bit longer and they did not flatten quite as much as I wanted them to, but that didn't affect their taste. At least as far as I was concerned.

Use a good Balsamic Vinegar. It need not be the most expensive, but don't pop for the cheap stuff either. That stuff, dare I say it, is not a patch on the real thing. I usually use a medium quality one. Mine today was Barilla Balsamic Vinegar from Modena.

I used Greek Honey because that is what I had. I also used pre-grated Parmesan because lately that is all I have been able to find. I do buy the refrigerated one, not the one in the green can. For these I used extra virgin olive oil. The Barilla one.

HOW TO MAKE SMASHED BRUSSELS SPROUTS

It only seems fiddly. Trust me when I say these are really very easy to make. I don't think, however, that it is a vegetable you can make very far ahead of time, at least the roasting bit anyways. Also you need to smash them while the vegetable is still warm.

Preheat the oven to 450*F/230*C. Line a baking tray with some aluminum foil. Grease it well with a bit of oil. Have ready another tray lined with paper towels.

Bring a pot of salted water large enough to hold the sprouts to the boil. Add the sprouts and cook until fork tender. This will take 8 to 10 minutes. Drain well and then spread out onto the paper towel lined baking sheet to cool for about 5 minutes.

Place the sprouts evenly spaced on the oiled baking tray. Butter the bottom of a small glass or measuring cup and press down on each sprout firmly until it splits open.

Drizzle the balsamic vinegar over top, dividing it between each sprout. Drizzle with the olive oil and the honey, again dividing it equally amongst them Sprinkle to taste with some salt and a few red pepper flakes. Turn them around to coat them well in the seasonings.

Roast in the hot oven until the edges are beginning to brown and crisp, 12 to 15 minutes. Flip the sprouts and sprinkle the cheese on top. For for 10 minutes longer, until the cheese has melted and the sprouts are nice and crispy on the outside. Serve hot.

I thought these were exceptionally good. But then, I really love Brussels Sprouts. They were well cooked, but those crispy edges and caramelized bits more than made up for that.

There was a rich tang from the balsamic vinegar and at the same time a sticky sweetness from the honey. I did use the pepper flakes and they added just a touch of heat. I am not sure that the cheese really added all that much to the mix. It kind of got lost in the other flavors.

All in all, however, I would say that this was a very tasty combination.

Here are some other Brussels Sprouts Recipes in The English Kitchen that you might enjoy!

CREAMY PARMESAN BRUSSELS SPROUTS & BACON - Cooked only until crispy tender, they retain some of that sweet nuttiness that we so enjoy in sprouts. They are finished off with a rich cream sauce, and gratineed with some bacon on top. Delicious!

RAVIOLI WITH SAUSAGE AND BRUSSELS SPROUTS - A delicious all-in-one supper sized generously for one person. Tender pasta with meaty sausage and lightly fried shredded sprouts. This is quick and easy and oh so tasty!

Yield: 2-3

Author: Marie Rayner

Smashed Brussels Sprouts

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

Crispy edges, caramelized and delicious!

Ingredients

1 pound of medium Brussels sprouts, cleaned and trimmed but left whole
1 TBS Balsamic Vinegar
1/2 TBS olive oil, plus more for the baking sheet
1/2 TBS liquid honey
fine sea salt
pinch red pepper Flakes
1 1/2 TBS finely grated Parmesan cheese

Instructions

Preheat the oven to 450*F/230*C. Line a baking tray with some aluminum foil. Grease it well with a bit of oil. Have ready another tray lined with paper towels.
Bring a pot of salted water large enough to hold the sprouts to the boil. Add the sprouts and cook until fork tender. This will take 8 to 10 minutes. Drain well and then spread out onto the paper towel lined baking sheet to cool for about 5 minutes.
Place the sprouts evenly spaced on the oiled baking tray. Butter the bottom of a small glass or measuring cup and press down on each sprout firmly until it splits open.
Drizzle the balsamic vinegar over top, dividing it between each sprout. Drizzle with the olive oil and the honey, again dividing it equally amongst them Sprinkle to taste with some salt and a few red pepper flakes. Turn them around to coat them well in the seasonings.
Roast in the hot oven until the edges are beginning to brown and crisp, 12 to 15 minutes. Flip the sprouts and sprinkle the cheese on top. For for 10 minutes longer, until the cheese has melted and the sprouts are nice and crispy on the outside.
Serve hot.

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Traditional Irish Recipes for Saint Patrick's Day

Thursday, 16 March 2023

Tomorrow is Saint Patrick's Day and I thought I would gather as many of my Irish related recipes in one spot as possible so as to make it easy for you to find them. This is by no means all of them, but I do think that I am giving you a nice variety of them to choose from!

I suppose there are not too many people who cannot claim to have at least a small portion of Irish DNA in themselves, which gives most of us much to celebrate when it comes to Saint Patrick's Day. I had my DNA done several years ago with the end result that I was 27% Irish.

I would have to say that the Irish are some of the most wonderful and humble people you could ever want to know. Living in the UK, I was blessed to be able to call a few Irish people friends. You could not ask for a better friend. They are the cream of the crop.

Their food is also incredibly humble, what I would call country cooking. Straightforward and without pretense, homey fare based on unsophisticated yet delicious raw ingredients. That is what I love most about it. It is simple and wholesome food.

Aside from fresh seafood and shellfish, which you can enjoy in abundance in Ireland, dried fruit and potatoes figure massively in Irish cooking. A goodly portion of their breads, cakes and desserts make fabulous use of this. You won't see any of the shellfish on here as I am allergic to shellfish and typical Irish seafood is just not easy to come by here in Canada.

I do hope that you will enjoy the examples of recipes I have shared with you however. I know that I certainly have!

"It is often said that the Irish do not have good food.

This is not true. They just say that their food is not good

so that you won't get any of it!

~Colin Bladley

BREADS & SCONES

WHITE IRISH SODA BREAD (NON-FRUITED) - Quick, easy and very delicious, this is the white bread version of a non-yeasted Irish quick bread. You will see some versions containing dried fruit and you are certainly welcome to add some. Having said that, it is pretty tasty just on its own. I enjoy it sliced and spread with butter and jam or with soups, or stews for mopping up all that delicious gravy.

TRADITIONAL IRISH SODA BREAD - A simple classic bread in Irish households. This yeast free whole meal bread is perfect served with soups and stews, salads, etc. Its also pretty delicious served sliced and spread with butter and jam, marmalade and honey.

SMALL BATCH IRISH SODA BREAD - This is a small batch version of the traditional Irish soda bread, made for the smaller family to enjoy without having a lot of waste or leftovers. Every bit as delicious as the full batch.

BOXTY - This delicious potato bread/potato cakes is also known as Potato Farls. This is a very simple recipe and very authentic in its simplicity. Composed of only three ingredients. Potatoes, flour and salt. These are traditionally cooked on the stove top in a flat surfaced griddle pan. At one time they would have been baked on a grill pan over an open fire.

IRISH SODA BREAD MUFFINS - Small individual soda breads baked in a muffin tin. Loaded with plenty of dried currants and caraway seed. These are fabulously easy to make a incredibly tasty! Again, quick and easy to make, bake and eat!

IRISH TEA BRACK - A non yeasted heavily fruity bread. You begin the night before by soaking a quantity of dried fruit in Irish breakfast tea overnight. The next morning you add the remaining ingredients and bake. This is heavy, yet beautifully fruited bread that is fabulous thinly sliced, spread with butter and served up with copious amounts of hot tea.

TRADITIONAL IRISH BARMBRACK - A fruity yeasted bread that is traditionally enjoyed sliced and buttered. This makes for a fabulous tea time treat, or even a breakfast treat. Its delicious any time you choose to enjoy it.

IRISH COFFEE CAKE SCONES - Tasty fruited buttermilk scones, topped with a brown sugar, spicy, streusel crumble. What's not to love about these!

IRISH HONEY SCONES - These lovely scones are filled with the nuttiness of whole wheat and are gently sweetened with honey. They are simple, but don't let that simplicity fool you into thinking these are nothing special.

SOUPS, STEWS & MAIN DISHES

BALNAMOON SKINK - A delicate Irish version of a delicate soup made with fresh vegetables, enriched and lightly thickened with a mixture of cream and egg. This makes great use of the early Spring Vegetables and is light enough that although satisfying, it leaves you with room for the main course.

SMALL BATCH IRISH STEW - A delicious lamb stew for the smaller family. Cubes of lamb are layered in a casserole with onions, carrots and seasonings, then topped with wedges of potato and covered with stock. Cover tightly, pop into the oven and then let the oven do the work. Quite simply delicious.

IRISH STEAK AND GUINNESS STEW - A hearty stew made with lean cubes of stewing steak, carrots, parsnips, turnips and onions, cooked in a delicious Guinness gravy until deliciously fork tender. Plan ahead as this takes a good 2 1/2 to 3 hours to cook, but then again the best things in life are worth waiting for.

IRISH HUNTER'S PIE - Buttery mash lines a pie dish that is filled with chunks of simmered lamb. The juices of the lamb are then made into a gravy which is poured through the top of the pie to moisten the filling, with any excess being served on the side. Simple vegetables accompany this tasty dish.

BOILED BACON AND CABBAGE - There is nothing out of the ordinary here . . . it's just simple imgredients . . . cured pork, a few vegetables, water . . . pepper. Cabbage.Simple ingredients put together in a simple way with extraordinarily delicious results! I made a mustard sauce to serve with it, and boiled new potatoes . . . but a parsley sauce is just as delicious.

CORNED BEEF WITH PARSLEY SAUCE - Tender slices of juicy perfectly cooked corned beef, served thinly sliced with a variety of fresh and tasty vegetables on the side and a deliciously lush and creamy parsley sauce!

DUBLIN CODDLE - A Coddle is a traditional Irish dish usually associated with the city of Dublin. Hearty and delicious it is a stew-type of dish created with good pork sausages, salty bacon, pearl barley, onions, potatoes and herbs.

POTATOES

CRUSHED NEW POTATO COLCANNON - There is something pretty wonderful that happens when you combine cabbage and potatoes and Ireland. Humble ingredients put together in a most delicious way, this is considered haute cuisine in many multiple Michelin star restaurants. In short this is a beautiful side dish well deserving to be served on any table!

TRADITIONAL IRISH CHAMP - Mashed potatoes with warm milk, spring onions and butter beaten into them. It's so tasty. The Irish know how to do potatoes and do them well!

TRADITIONAL IRISH COLCANNON - Fluffy mashed potatoes with cooked cabbage and leeks stirred through. Delicious served with a nice big chunk of butter melting in the middle of the pile. A dip in the middle filled with melting butter is still a pretty tasty thing to do.

PUDDINGS AND CAKES

IRISH WHISKEY AND GINGER CAKE - A dense and moist cake chock full of lovely ginger flavor! With the consistency of a pound cake, this cake is studded with plenty of candied ginger and loads of ginger flavor that really shines through.

IRISH MARMALADE CAKE - A sweet and moist marmalade flavored loaf studded throughout with sticky sweet sultanas. A delight when sliced, buttered and enjoyed with a nice refreshing hot drink.

IRISH BOILED FRUITCAKE - A plain cake, beautifully moist and stuffed with loads of fruit. Dried Currants and sultana raisins are boiled in a mixture of golden syrup and tea. A few other simple ingredients are added prior to baking in the oven to create a delicious moist and fruity cake that is a great keeper, and quite simply delicious.

IRISH BLAEBERRY PUDDING - A sweet blueberry/blaeberry/billberry fruity filling is topped with a light and delicious cake batter then baked to perfection. Delicious served warm and spooned out into bowls with a topping of cream, custard or ice cream.

IRISH APPLE CAKE - A delicious apple cake with a cake/scone base, topped with plenty of sliced apples. A topping of crumble is sprinkled on top prior to baking to perfection. Delicious served warm and sliced in wedges, along with lashings of warm custard.

BERRY BUTTERMILK COBBLER - Frozen fruit baked into a buttermilk batter, served up warm, with a simple custard flavored with Irish Cream. Not only is this simple to make, but also very quick. You can have everything ready to mix together ahead of time and just do the final mixing at the last minute so that it can bake while you are enjoying your main course.

FLOURLESS CHOCOLATE CAKE WITH A BAILEY'S CHOCOLATE SAUCE - You will want to make the cake for this the day before. It needs several hours in the refrigerator to set up properly for cutting. (I like to leave it overnight.) It's rich and delicious. Top with a scoop of really good Vanilla ice cream and a spoonful of Bailey's Chocolate sauce for the perfect finish.

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