When this month’s challenge was revealed at the Daring Bakers forum, to say I wasn’t exactly thrilled would be an understatement. The reason being, as you would all know by now, that the nature of the main ingredient was not exactly palatable given my vegetarian diet or my sensibilities.
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.
Of course, this being a personal opinion, I was planning to sit out this challenge till Esther clarified that we could use butter. The main challenge this month was to make a steam cooked British style “pud”, sweet or savoury, using any recipe of our choice.
That made things a whole lot better.
Steam cooking is something I’m very familiar with. As a south Indian, a lot of our traditional cooking involves steaming, especially quite a few of our breakfast dishes which are cooked this way.
So the method of cooking this involved in this month’s pudding wasn’t a challenge for me, and I’m sure for most of the DB members of Asian origin.
Sticky Date Pudding With Butterscotch Sauce:
Yet I have never made a steamed British style pudding even though I have always wanted to try my hand at a sticky date pudding. Well, this was the perfect opportunity. We love dates and I always have some in stock.
I adapted this recipe and adjusted it to ingredient, taste and serving preferences. Here’s my recipe and I used dariole moulds to make single serves rather than one big pudding. This recipe serves 5 or 6, depending on the size of your moulds.