Molly MacRae brings us a delicious sounding pudding recipe this month. Have you made pudding from scratch? It’s not that hard (You know if I say that, it’s really easy!) and usually turns out well. Enjoy! -AA
Here’s a recipe for an old-fashioned steamed pudding. I love picturing the cook in her kitchen weighing the ingredients. Can’t you see her with the eggs on one side of the balance, carefully adding first the butter, then the sugar, then the flour to the other side so she ends up with comparable weight of each? The directions that follow the weighing are plain enough, with rubbing, creaming, dissolving, and whatnot (although I don’t know what German strawberries are). But then, after all that, we’re left with the unhelpful instruction, “steam three hours,” and the offhand remark, “some use a little more flour.” The flour I can deal with, but the steaming? In what? Where? Someday maybe I’ll try to find the answers, or I’ll experiment. But for now, it’s too much mystery for me.