Traditional British Pudding - Daring Bakers' Challenge - April 2010
Oznake: glavno jelo, desert
Kuhinja: britanska
Pork loin and kidney pudding (slightly modified Easther’s recipe for Steak and kidney pudding) :
  • 450g self raising flour
  • 250g pork lard
  • pinch of salt and pepper
  • 250ml of cold mixture of milk and water
Filling: (about 2l bowl)
  • 750 of pork loin
  • 50g of pork kidney, the pork kidney is small, so I used the
  • 200g of pork liver
  • 1 medium sized leek
  • 1 medium sized purple onion
  • 1 large red pepper
  • 100g of champignons
  • 2-3 cloves garlic finely choped
  • 1 tablespon of flour
  • salt, pepper
  • pinch of nutmeg
  • 1 bay leaf
Beef and pepper and onion pudding:
  • 220g of self raising flour
  • 30g of grated Parmesan cheese
  • pinch of white pepper
  • salt
  • 140g of pork lard
  • 70-100ml of cold milk
Filling: (about 1l bowl)
  • 400g of beef from the shoulder blade
  • almost the same amount of purple onion or/and shallots
  • 1 large red pepper
  • 2-3 garlic cloves, finely chopped
  • handfull of fresh basil leaves
  • flour, nutmeg, salt, black pepper
  • 1 tablespoon of brown sugar
  • 1 tablespoon of tomato purre
  • 1 tablespoon of oil
  • 25g of butter
  • 50ml of red wine
  • 50ml of milk
Steamed chocolate pudding with whipped cream and fresh strawberries
  • (for 3 ramekins of 150ml)
  • 40g dark chocolate ( I used chocolate with 45% of cocoa)
  • 50g fresh white breadcrumbs
  • 10g ground almonds
  • 10g sugar
  • 70ml milk
  • 70ml cream
  • few drops of vanilla extract
  • 1 egg
  • 3 cubes of dark chocolate with 65-70% of cocoa
  • 200ml cream
  • 100g of fresh strawberries
Pork loin and kidney pudding:
  1. Rub the lard in a mixture of salt, pepper, and flour. Add water and knead a soft smooth dough.
  2. Roll the dough to 1 cm thick and cover the bottom and sides of the basin. Leave enough dough to cover the basin later. I didn’t grease the bowl additionaly because I have concluded that the dough itself is enough greas, and I was right.
  3. Chop the steak and kidney into fairly small cubes, toss them in seasoned flour (I mixed flour, salt, pepper and nutmeg), then add them to the pastry lined basin. Put the chopped vegetables. Repeat until all the ingredients are spent and reached the top of the basin.
  4. Add enough cold water to reach almost to the top of the meat and season with salt and pepper.
  5. Cover the bowl with the remain crust.
  6. Seal well and cover with a sheet of parchment paper, pleated in the centre to allow room for expansion while cooking. Secure with string, and place it in a cooking pot over boiling water.
  7. Cook for at least 2.5 hours (Mrs Beeton) up to 5 hours (Delia Smith).
Beef and pepper and onion pudding:
  1. The preparation of the crust is the same as for the crust above.
  2. For filling cut the meat into medium-sized cubes and roll it in mixture of flour, salt, pepper and nutmeg. Shake off excess flour.
  3. Heat the mixture of oil and butter in a pan and fry meat cubes until golden brown.
  4. Take the meat out on the plate and add to the pan chopped onions, garlic and pepper.
  5. Fry briefly, add the sugar, salt and pepper according to taste, add the tomato puree and return meat to pan. Stir and pour wine.
  6. Transfer into pudding basin, coated with ⅔ of the crust. Add the fresh basil leaves. Pour in the milk.
  7. Cover with the rest of the dough.
  8. Cover the dish with parchment paper, make sure you put a pleat in the paper you cover the bowl with to allow for expansion and than tie down tightly and secure with the strings.
  9. Steam for about 5 hours.
  10. The water mustn’t reach the top of the pudding.
Steamed chocolate pudding with whipped cream and fresh strawberries:
  1. Break the chocolate into squares and place them in a small saucepan together with the milk, vanilla extract and sugar, and melt them over a gentle heat.
  2. When it is all melted and blended together, take the pan off the heat and whisk in the cream.
  3. Combine the breadcrumbs and ground almonds, then pour in the chocolate mixture and give it all a good stir.
  4. Separate the eggs and beat the yolks into the chocolate mixture. Whisk the egg whites with an electric mixer till they form stiff peaks.
  5. Fold the whites carefully into the rest of the mixture.
  6. Spread mixture into prepared ramekins, put one cube of 70% cacao chocolate in the midlle of every ramekin, cover with a paper with a pleat in the middle and twist it all around the rim.
  7. Steamed for about 30 minutes.
  8. For that time beat whipped cream and clean strawberries.
  9. Let the cooked puddings to cool for a while and then slide a palette knife around the edge of the puddings and invert them on to a serving plates.
  10. Serve with cream and fresh strawberry.
Recipe by T and T kitchen and atelier at