Tuesday, 29 December 2015
When I take the extra effort to make a pudding like this for afters . . . the Toddster is one very happy man. There is nothing he loves more than stodge . . . and he especially loves steamed puddings . . . served up with lashings of custard of course!
This one today is particular favourite of both of us. We love jam. We love coconut. We love steamed puddings, so this is a triple win situation for us. Don't be put off by it's name. No real toenails have been used in the production of this pudding.
This is a dense sweet steamed pudding . . . crowned with sticky raspberry jam . . . and sprinkled with dessicated coconut. The name comes from the dessicated coconut which, in a mischievous school boy's mind, is said to resemble cut toenails.
School boys are awfully good at giving nasty names to whatever is dished up for the school dinner, regardless to whether it tastes good or not . . . it's just what they do. It's a boy thing . . .
A rose by any other name . . . no matter what it is called, one fact stands out. It's delicious. Of course you could leave off the dessicated coconut if it's not something which you like . . . but if you're not bothered, do use it, if only for the cringe factor and the pleasure your children will have in eating something called toenail pudding.
I suppose that is something like squashed fly biscuits (Garibaldi biscuits) . . . horrible name, tasty biscuit. The name has never put me off of wanting to eat them . . . and the name of this pudding doesn't put me off either. You can use whatever jam you want on it, but really . . . raspberry jam is the best. My opinion of course. You can make up your own mind. In this house lashings of warm custard are a must.
How can you resist a pudding with such an interesting name. In truth, a jam sponge pudding sprinkled with dessicated coconut. You have to love old school dinner humor. A rose by any other name.
50g butter softened, plus more for buttering the pudding basin (3 1/2 TBS)
100g caster sugar (generous half cup)
4 TBS whole milk
2 large free range eggs
100g self raising flour (1 cup)
the juice of half a lemon
3 TBS raspberry jam
Dessicated coconut to finish
(as little or as much as you like)
Pouring cream, ice cream or warm custard to serve
Butter a medium sized pudding basin well. Set aside.
Cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time. Stir in the flour alternately with the milk to give you a smooth pourable thick batter.
Whisk the lemon juice into the jam to loosen it. Spoon it into the bottom of the pudding basin. Cover with the pudding batter. Take a large piece of grease proof paper. Fold a pleat in the middle. Butter the paper. Place on top of the pudding basin and secure with a thick rubber band. Place the pudding basin in the top of a steamer and place over simmering water. Cover tightly. Steam for about 2 hours. Check periodically to make sure the water doesn't boil dry, topping it up every so often with more boiling water. The pudding will be ready when it is well risen and set on top.
Carefully remove the pudding basin from the pan. Uncover and allow it to rest for a few minutes. Run a palette knife around the edge of the basin to loosen and carefully tip out onto a serving platter. Sprinkle with as much or as little dessicated coconut as you desire. Serve, warm and cut into thick wedges with either pouring cream, ice cream or warm custard.