Lady Bradford’s sticky gingerbread pudding

[scorrete in basso per la versione in italiano]

I found this recipe on the Porters cooking book (which will probably be the source of many more recipes to come!).

It belongs to Lady Bradford, who is the wife of the owner of this great London restaurant, where you can still find authentic english food.

For this and almost all puddings to come you will need a 1.2 l. bowl to steam the pudding in. I use a very resistant plastic one which is apparently made for tis purpose, but a thick porcelain one or any other material that is resistant to heat will do the job. If you have a pressure cooker or a steamer the time of cooking is much faster, but I use a normal pot with a lid and I use a flat terra cotta pot as a base, so the pudding doesn’t touch the bottom.

Ingredients  

  • 75 g butter
  • 150 g milk
  • 1 tablespoon black treacle (molasses)
  • 1 tablespoon golden (corn) syrup
  • 1 egg
  • 75 g dark muscovado sugar
  • 175 self raising flour (or all purpose flour+ 1 tsp baking powder)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 level tsp ground ginger
  • 1/2 level tsp ground cloves
  • 75 g fresh ginger, finely chopped or grated
  • 110 g cooking or green apples, peeled and finely diced

Method

Place the butter, the treacle and the syrup in a pan and heat until the butter is melted. Then add the milk and let cool. Add the sugar and the egg and whisk. In a large bowl, sift together all the dry ingredients. Make a well in the center and pour in the liquid mixture. Whisk to create a smooth batter, then add the ginger and the apples.

Pour into a buttered pudding basin or cooking bowl. I covered the bottom part with paper, just to be 100% sure.

Cover with foil, making a pleat in the centre (in case the pudding raises while cooking!) and secure with a piece of string.

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Steam for 1 and 1/2 hours,then turn on a serving plate and serve with custard, ice cream, or, apparently, yogurt.

To steam using a regular pot, I placed some kitchen paper and a flat terra cotta pot on the bottom of the pot, then added water to cover about 1/2 of the pudding basin.

Gingerbread pudding in the bowl

Gingerbread pudding

I loved the flavour of this pudding, it is very aromatic and spicy, due to the fresh ginger…but I was expecting something moist, instead it wasn’t really “sticky”. Very good anyway, in fact as you can see I had two slices! 😉

Gingerbread pudding and custard

Ho trovato questa ricetta sul libro di cucina di Porters, dal quale probabilmente prenderò molte ricette in futuro!

Appartiene a Lady Bradford, moglie del proprietario di questo ristorante londinese dove è ancora possibile assaggiare la vera cucina inglese.

Per questo e quasi tutti i pudding a venire avrete bisogno di una ciotola da 1.2 resistente al calore, dato che la userete per cuocere al vapore. Io ne uso una di plastica apposita per pudding, ma la porcellana o qualunque materiale resistente al calore e alla cottura andrà benissimo. La vaporiera o la pentola a pressione ridurranno i tempi di cottura. Io uso una pentola normale con un piccolo contenitore piatto di terracotta sul fondo per evitare che la ciotola sia a diretto contatto con il fondo della pentola.

Noterete vari ingredienti poco noti in Italia, ma vi assicuro che per chi è appassionato di dolci, questi pudding così particolari e diversi dai dolci della nostra tradizione sono divertenti da realizzare e da scoprire uno alla volta, quindi prendete in considerazione di acquistare questi ingredienti su internet oppure di andarli a scovare in negozi specializzati. Se lo farete, comprate già il “suet” (grasso di manzo, oppure nella moderna versione vegetale) dato che se mi seguirete in questo progetto pudding ne farete largamente uso in futuro!

Ingredienti

  • 75 g burro
  • 150 g latte
  • 1cucchiaio black treacle (sciroppo di melassa)
  • 1 cucchiaio golden syrup (sciroppo di mais chiaro)
  • 1 uovo
  • 75 g zucchero muscovado
  • 175 g farina auto lievitante, oppure farina 00 con 1 cucchiaino di baking powder
  • 1 cucchiaino baking powder
  • 1 cucchiaino bicarbonato
  • 2 cucchiaini rasi di zenzero in polvere
  • 1/2 cucchiaino raso di chiodi di garofano in polvere
  • 75 g zenzero fresco, tritato finemente o grattugiato
  • 110 g mele verdi oppure mele molto acide

Metodo

Sciogliete il burro in pentolino, con lo sciroppo di mais e quello di melassa. Aggiungete il latte e fate raffreddare, poi con una frusta, incorporate l’uovo e lo zucchero. In una ciotola capiente, setacciate insieme tutti gli ingredienti secchi. Fate una fontana nel centro e versatevi il composto liquido, mescolando fino ad ottenere un impasto omogeneo. Aggiungete infine lo zenzero fresco e le mele.

Versate nella ciotola imburrata. Io ho foderato il fondo con carta da forno, giusto per essere sicura al 100%!

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Coprite con alluminio, realizzando una piega alta circa 2 dita nel mezzo, questo per permettere al pudding di avere un margine di crescita durante la cottura. Fissate tutto con uno spago e cuocete al vapore per circa 1 ora e mezza.

Servite appena cotto con crema inglese, gelato oppure yogurt (l’ho letto sul libro, ma non l’ho testato!)

Ora le considerazioni personali: questo pudding mi è piaciuto molto, è aromatico e quasi piccante per via dello zenzero fresco. Però a leggere il nome mi aspettavo qualcosa di più umido.. non l’ho trovato molto “sticky”. In ogni caso mi è piaciuto, infatti ne ho mangiate due fette! 😉

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