Thank you ever so much for commenting on last week's post-it has been delightful, reading such excellent responses to last week's post.
In order to "concoct" this Autumn-y pudding, you'll require:
450g of mixed autumn fruit; I had mainly consumed apples and plums. However, pears and blackberries would work well also.
2 tbsp of butter
200g of caster sugar
300g of self-raising flour
140g of shredded suet (this may involve a search party in Asda!)
zest of 1 lemon.
As always , heat the oven to 180°C/ 160°C/ gas mark 4. Afterwards, cut 2 x 5cm-wide strips of parchment and lay them up the sides of a 1.2-litre pudding basin, making a cross on the bottom of the dish. *Ensure there is some overhang of the parchment, to help you release the pudding when cooked.
Grease this once again, laying a square of foil and equal-size square of greased parchment on top of each other, folding a pleat down the middle.
Moving onto the filling...
Chop your"autumn fruit" into approximately 1cm cubes, placing into a bowl. Include the butter, broken into bits and 125g of sugar and cinnamon (of course). Stir, putting to the side. *In my opinion, I do not think the mixture of fruit would require any further sweetness as fruit have their natural sweeteners. However, I did not manufacture the recipe so...😐
Sift the flour into a medium sized mixing bowl. Mix in your shredded suet, the remaining sugar and lemon zest.
Add in a few drops of water, working the water through the suet mix,manoeuvring a cutlery knife in order to do so.
Keep adding water until you end up with a soft dough. Using your hand, bring the dough together, forming a smooth ball.
Tip this out onto a lightly floured surface. Tear the dough into ¾ and ¼ parts. Roll the larger portion into a rough circle, roughly around 20cm.
Drop into the basin, pressing up the sides up until you have a slight overhang. Tip the fruit filling into the pastry case you had created.
Roll out the remaining ¼, to produce a lid. Next, press the pastry edges conjointly. Tuck in the sticking out flaps of parchment down onto the pastry.
Set foil/parchment over the top, thumbing and squeezing the foil round the edges, creating a "fitted lid". Tie string securely around the lid, making a handle with an additional double-up string. Place into a deep roasting tin.
Pour boiling water to 1-2cm below foil line. Bake for 2 hours, topping up the water level every now and then in case the water level becomes too low.
FINALLY, unwrap, release edges using parchment tabs and invert onto a plate. And voilà! If the pastry had kept its shape upstanding, the whole thing looks pretty impressive. However, if had not managed to do so, you can still serve in bowls and it'll appear just as impressive.
|Check out the pumpkin I brought!!!😝
Until the end of this post....
• In my opinion, the newly selected reads from Zoella's Whsmiths' Book Club, I haven't been exactly crazy about, unfortunately. I apologize if this has offended anyone's tastes in Zoe's chosen book picks.
•For those interested in campaigns and debates, check this out: Here is why everyone's talking about Planned Parenthood
•If you're up for further scare, I'd recommend you to watch Teen Wolf Season 3 Episode 19. Click here to watch!
•Proposed Poem: Lifestyle, An original poem
• Also, if there are any recipes you know and you'd like me to display on BakingBoutique, let me know. Mu inbox is always open to new suggestions e-mailed by fellow bloggers or overall readers! Email: firstname.lastname@example.org
•For those who have recently been feeling down due to the cold weather, the over-piling of leaves of feeling that everything is just a little too much. Click here !
•Below is a mini gallery of photographs I had taken during a historical trip to the Tower of London:
•That's all from me this week but stay tuned for my baking anniversary next week! Thank you once again for all of your lovely feedback! Thanks for reading!
As of now, see ya!