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  Added: Jun 07, 2007  •  Visited (1017)  •  Print version Print this recipe (96)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Speech House Pudding
What You Need:
  • 2 tablespoons plus ¼ pound butter, softened
  • ¼ cup sugar
  • 4 egg yolks
  • 1 cup all-purpose flour
  • ¾ cup raspberry jam
  • 4 egg whites
  • 1 teaspoon baking soda dissolved in 2 tablespoons milk
  • Custard sauce

  • How To Cook:
    1. With a pastry brush, coat the bottom and sides of a 1-quart English pudding basin or a 1-quart plain mold with 1 tablespoon of the softened butter. Set aside.

    2. In a large bowl, cream ¼ pound of the softened butter and the sugar together by beating and mashing them against the sides of the bowl until they are light and fluffy.

    3. Beat in the egg yolks, one at a time. Then add the flour, ½ cup at a time, beating well after each addition. Beat in ¼ cup of the raspberry jam.

    4. With a whisk, or a rotary or electric beater, beat the egg whites until they form unwavering peaks on the beater when it is lifted out of the bowl.

    5. Quickly stir the soda-and-milk mixture into the batter, then gently but thoroughly fold in the egg whites using an over-under cutting motion rather than a stirring motion. Spoon the mixture into the pudding basin or mold, and cover tightly with a lid or a lightly buttered sheet of foil.

    6. Place the mold on a rack in a large, deep pot, and add enough boiling water to come halfway up the sides of the mold. Again bring the water to a boil over high heat, cover the pot tightly, and reduce the heat to low. Simmer for 2 hours, replenishing the water in the pot with more boiling water as necessary.

    7. Remove the pudding from the water and let it rest for a minute or so. Then remove the lid or foil, and place an inverted plate over the basin or mold. Grasping plate and mold firmly together, quickly turn them over.

    8. The pudding should slide out easily. Over high heat, melt the remaining ½ cup of raspberry jam in a small saucepan and pour it over the pudding. Serve at once, accompanied by a bowl of the custard sauce.

    To Serve: 4 to 6
    This recipe is also available in:
    Cuisine » Europe » England
    Main Ingredient » Dairy » Eggs
    Main Ingredient » Berry » Raspberry
    Main Ingredient » Grains & Cereals » Flour
    Dish » Pudding

     





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