Victorian Cupboard Pudding – Lavender and Lovage

Victorian Cupboard Pudding – My inspiration for right now’s recipe, was taken from Mrs Crocombe, and her movies with English Heritage

A Conventional Steamed Pudding with Many Names!

My inspiration for right now’s recipe, Victorian Cupboard Pudding, was taken from Mrs Crocombe, and her movies with English Heritage.

Avis Crocombe was the prepare dinner at Audley Finish, arriving in 1881, she then left in 1884 to marry Benjamin Stride, who had been butler to the Throckmorton household of Coughton Courtroom in Warwickshire.

I’ve been which means to make this traditional recipe for a few years, as I keep in mind having it at a restaurant and having fun with it. Plus, it’s a superb recipe to make use of up stale cake or sponge fingers.

Even if this pudding is pretty easy, it all the time seems to be gorgeous when it’s turned out, as I feel you’ll agree mine does, with it’s glowing candied & crystallised fruits.

Though I’ve referred to as this a Victorian pudding, a model of it’s fashionable in France, the place it’s referred to as “Poudin a la chanceliere”. Nevertheless, it’s baked in a mould, relatively than being steamed.

Additionally, you will see this pudding, or variations of it, being referred to as Newcastle Pudding, Chancellors Pudding, or Diplomat Pudding.

Regardless of the title, I primarily based my recipe on the one which Mrs Crocombe urged in her video, with a couple of tweaks right here and there, primarily based on what substances I needed to hand.

I used stale almond fingers, and a few macaroons, in addition to selfmade crystallised orange peel, and a few relatively fairly glace cherries and candied stem ginger.

Many recipes I discovered in outdated cookbooks counsel you should utilize stale bread, stale candy bread, stale sponge cake, or sponge fingers and macarons, as in small almond biscuits similar to amaretti.

The custard is enriched with a goodly slug of booze – Mrs Crocombe suggests brandy, I didn’t have any, so I used candy sherry and white port, which was completely scrumptious within the egg custard.

I discovered the steamed pudding very moist, without having for additional custard; however, I had some custard left after making it, so I heated that up and served it with the new, fluffy pudding.

I hope you take pleasure in this traditional British steamed pudding as a lot as we did – why not serve it over Christmas and the New Yr, with any leftover or lingering desserts, and candied fruits and so on.

It will additionally make a beautiful centre-piece on your Thanksgiving desk too, or how about serving it with a flourish after Sunday lunch, with a glass of port or sherry?

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Video of Mrs Crocombe making Cupboard Pudding

Strain Cooker Directions

Pour 1/2 pint (300ml) boiled water to the principle bowl of the Ninja Foodi, or to any multi-cooker or strain cooker you’re utilizing.

Add the reversable rack into the strain cooker or Ninja Foodi bowl, then sit the pudding basin on the rack, utilizing the 2 moveable handles to safe it in place. (If utilizing a standard strain cooker, sit the basin on a trivet)

Shut the lid and switch the strain launch valve to SEAL.Transfer the programme slider proper over to the LEFT to PRESSURE.

Set the strain to HIGH for 60 minutes and press the START button.The machine will beep and naturally launch the strain; you’ll be able to launch it by turning the strain launch valve to VENT if you want, that is faster.

Rigorously take away the pudding from the machine utilizing the racks handles, or the string if used.

Take away the paper and foil and invert on to a serving plate. Serve instantly with custard.

Extra Candy Pudding Recipes

Audley Finish Kitchen

Audley Finish and Avis & Benjamin Stride images: English Heritage

Victorian Cupboard Pudding Recipe

Victorian Cupboard Pudding

Yield:
8

Prep Time:
45 minutes

Prepare dinner Time:
1 hour

Complete Time:
1 hour 45 minutes

My inspiration for right now’s recipe, Victorian Cupboard Pudding, was taken from Mrs Crocombe, and her movies with English Heritage.

Avis Crocombe was the prepare dinner at Audley Finish, arriving in 1881, she then left in 1884 to marry Benjamin Stride, who had been butler to the Throckmorton household of Coughton Courtroom in Warwickshire.

I’ve been which means to make this traditional recipe for a few years, as I keep in mind having it at a restaurant and having fun with it. Plus, it is a fabulous recipe to make use of up stale cake or sponge fingers.

Even if this pudding is pretty easy, it all the time seems to be gorgeous when it’s turned out, as I feel you may agree mine does, with it is glowing candied & crystallised fruits.

Though I’ve referred to as this a Victorian pudding, a model of it’s fashionable in France, the place it’s referred to as “Poudin a la chanceliere”. Nevertheless, it’s baked in a mould, relatively than being steamed.

Additionally, you will see this pudding, or variations of it, being referred to as Newcastle Pudding, Chancellors Pudding, or Diplomat Pudding.

Regardless of the title, I primarily based my recipe on the one which Mrs Crocombe urged in her video, with a couple of tweaks right here and there, primarily based on what substances I needed to hand.

I used stale almond fingers, and a few macaroons, in addition to selfmade crystallised orange peel, and a few relatively fairly glace cherries and candied stem ginger.

Many recipes I discovered in outdated cookbooks counsel you should utilize stale bread, stale candy bread, stale sponge cake, or sponge fingers and macarons, as in small almond biscuits similar to amaretti.

The custard is enriched with a goodly slug of booze – Mrs Crocombe suggests brandy, I did not have any, so I used candy sherry and white port, which was completely scrumptious within the egg custard.

I discovered the steamed pudding very moist, without having for additional custard; however, I had some custard left after making it, so I heated that up and served it with the new, fluffy pudding.

I hope you take pleasure in this traditional British steamed pudding as a lot as we did – why not serve it over Christmas and the New Yr, with any leftover or lingering desserts, and candied fruits and so on.

It will additionally make a beautiful centre-piece on your Thanksgiving desk too, or how about serving it with a flourish after Sunday lunch, with a glass of port or sherry?

Elements

• Softened butter
• Completely different colored glacé cherries
• Candied citrus peel
• Candied stem ginger
• 115g/4oz sponge cake, or sponge fingers, stale or contemporary
• 115g/4oz amaretti biscuits or macaroons
• 450ml/16 fluid oz full fats milk or single cream (I used a mix of each)
• 85g/3oz white caster sugar
• 5 small egg yolks and a pair of whites
• 2 teaspoons vanilla extract
• 55ml/2 fluid oz brandy, sherry, Madeira, or white port

Directions

Put together your decorations by slicing the ginger into rounds (or stamping into shapes), chopping the peel, and halving the cherries.

Slice your sponge cake to suit the basin, and reduce the sponge fingers in half if utilizing.

Subsequent, put together a custard by heating the milk and cream in a pan with the sugar and vanilla extract and pouring it onto the evenly overwhelmed eggs.

Put this again into the pan and prepare dinner over a low warmth till it thickens barely. Don’t scramble the eggs!

Alternatively, if you’re an unconfident custard maker, put all the custard substances right into a pan together with a tablespoon of cornflour, and warmth, whisking or stirring with a spatula, till it thickens.

Add the brandy, sherry, Madeira or white port and put aside to chill.

Grease your pudding basin or mould very nicely with the softened butter. Now embellish along with your ready candied fruits, sticking every thing firmly into the butter however making certain that your ornament solely comes ¾ of the way in which up the perimeters.

Rigorously place a layer of sponge cake or sponge fingers within the backside of the mould, on prime of the ornament, urgent firmly.

Now add a layer of macaroons, then sponge cake/fingers, then macaroons, and repeat till the basin or mould is ¾ full. Finish with the the spinge fingers or cake. Press nicely.

Rigorously pour within the cool custard and permit it to seep to the underside of the basin or mould, including extra steadily till the basin or mould is full.

Put a greased piece of paper on prime, then tie on a pudding fabric to maintain in in place (you can even use a saucer)

Decrease the basin right into a pan of boiling water, which ought to come about 2/3 method up the aspect. Put a lid on the pan and steam for round an hour, holding the water at a mild simmer relatively than a rolling boil. *(See beneath for strain cooking directions)

Take away from the water when performed and prove. Serve with wine sauce or custard, if needed – although the pudding must be moist sufficient by itself.

Notes

You have to a plain pudding bowl or mould for this, to carry 2 UK pints. A pudding basin is good, however a charlotte mould additionally works.

*PRESSURE COOKER COOKING:

12. Pour 1/2 pint (300ml) boiled water to the principle bowl of the Ninja Foodi, or to any multi-cooker or strain cooker you’re utilizing.

13. Add the reversable rack into the strain cooker or Ninja Foodi bowl, then sit the pudding basin on the rack, utilizing the 2 moveable handles to safe it in place. (If utilizing a standard strain cooker, sit the basin on a trivet)

14. Shut the lid and switch the strain launch valve to SEAL.Transfer the programme slider proper over to the LEFT to PRESSURE.

15. Set the strain to HIGH for 60 minutes and press the START button.The machine will beep and naturally launch the strain; you’ll be able to launch it by turning the strain launch valve to VENT if you want, that is faster.

16. Rigorously take away the pudding from the machine utilizing the racks handles, or the string if used.

17. Take away the paper and foil and invert on to a serving plate. Serve instantly with custard.

Diet Info

Yield 8

Serving Measurement 1

Quantity Per Serving

Energy 350Complete Fats 3gSaturated Fats 1gUnsaturated Fats 2gLdl cholesterol 116mgSodium 44mgCarbohydrates 0gSugar 0gProtein 4g