Wednesday, August 8, 2012

Harry Potter's Treacle Pudding

In addition to whipping up a Shepherd's Pie to enjoy during the second Harry Potter movie, I also made a Treacle Pudding, which if you remember correctly, was the last thing that Mrs. Weasley made for her clan of gingers + Harry before they began their second journey to Hogwarts.

Now, this pudding is much different that the pudding that Americans are used to. I'm willing to bet that you probably think of Bill Cosby when you hear the word "pudding", and you probably remember licking the beaters from the electric hand mixer that your grandma used when she decided to bang out a treat that was sure to put a smile on your four-year-old Popsicle-stained face. Well let me tell you, my friends, this is nothing like that. It's actually more like a cake, but the difference between this and a cake is that it's more dense and it doesn't develop a crust on the edges due to the fact that it's steamed. You'll just have to see and taste for yourself.

I have to say that I was a bit skeptical about this pudding because it doesn't look like a very flavorful recipe, but my fears were abolished after taking the first bite. It wasn't nearly as rich as the luscious chocolate desserts to which I've become accustomed to eating, but rather, it was refreshing. Also, don't let the method scare you. It looks like a lot of steps, but it's actually really easy. I'll admit that I almost scrapped the idea because I was intimidated by placing a dish in boiling water and allowing it to steam my dessert to perfection. I'm so glad I didn't run for the hills!

1 1/4 cup flour
1/2 tsp baking soda
1/2 tsp baking powder
1/8 tsp salt (you make think this is a trivial amount, but you'll be sorry if you forgo adding it!)
1 stick unsalted butter, softened
1/4 cup white sugar
1/4 cup golden syrup (Golden syrup can be found at Stop & Shop next to the Karo syrup. If you can't find this, try using light molasses.)
1 egg + 1 yolk
Zest of one lemon
Juice of 1/2 lemon
1/3 cup milk (I used whole, but I'm sure you could get away with skim)
Extra golden syrup for serving.

1. First and foremost, obtain a glass bowl with a lid. I used a 7 quart Pyrex one with a red rubber lid and it worked out just fine. Now grease and flour it.

2. Bring a pot that's larger than the bowl (in width and height) to a boil. Be sure that there is enough water to completely cover the bowl once you've placed it in. Do not place the bowl in yet.

3. In a large bowl, beat eggs, sugar, and butter until the mixture becomes thick. This should take about 5 minutes. If you've melted your butter and it never gets thick, don't worry... it'll still be fine.

4. Beat in lemon juice, and lemon zest.

5. In another bowl, combine flour, salt, baking powder, and baking soda. Mix together.

6. Alternately add milk and flour to your existing batter bowl. Make sure you're scraping the bowl with a spatula and whatnot.  Haven't you heard of the No Flour Left Behind Act?

7. Pour 1/4 cup of golden syrup into the glass bowl. Then pour the batter into the bowl. Put the lid on.

8. VERY carefully, place the bowl in the pot of boiling water. Turn the temperature down and put the lid on the pot and let the pudding simmer for about an hour and fifteen minutes or until a toothpick comes out clean.

9. Drizzle additional golden syrup over each slice when serving. Pin It

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