Norfolk Plough Pudding Food

NORFOLK PLOUGH PUDDING

Steps:

• Grease a 1-quart pudding basin and set aside.
• For the crust: measure the flour, baking powder and salt into a bowl and stir to combine. Add the shortening (or suet if you have it) and rub together until mixture resembles coarse sand. Add enough cold water for the dough to come together. Take out 2/3 of the dough and roll out on a lightly floured surface until 1/8-inch thick. Use this dough to line the pudding basin, pressing dough into the curves of the basin and filling any gaps using cold water and extra dough. Trim dough flush with top of basin. Set the remaining dough aside for the lid.
• For the filling: use the sausage to line the inside of the basin, pressing it into the dough. Try to get an even thickness on the sides and bottom.
• Next, combine the bacon, onion, sage and brown sugar. Add this mixture into the pudding basin, pressing down to get filling to line up with top of basin.
• Next, roll out the remaining dough to 1/8-inch thickness and place on top of the pudding basin. Trim and press edges firmly together, using a bit of cold water.
• Finally, cover the basin with parchment and aluminum foil (don't forget the pleat) and tie with string. Steam for 4 hours. Don't forget to check the water level and top it off with more boiling water from the kettle!

NORFOLK PLOUGH PUDDING

Steps:

• Mix the flour, salt and suet together then add sufficient cold water to form a soft dough.
• Turn out onto a lightly floured surface and roll out into a circle. Cut a 1/3 wedge shaped piece out to use for the lid and use the remaining 2/3 of the dough to line a greased 2 pint pudding basin.
• Seal any gaps well and use the sausagemeat to line the dough, pressing them well together.
• Mix the bacon, onion, sage and sugar together and put in the basin, adding sufficient stock or water just to cover.
• Roll the dough for the lid into a circle to fit on the top.
• Add the dough lid, pressing the edges firmly together and sealing with a little water.
• Cover with a circle of greaseproof paper and finally cover securely with kitchen foil.
• cover and steam for 3 1/2 to 4 hours.
• Serve with boiled potatoes and a selection of vegetables with thick brown gravy, served seperately.

MELTING CHOCOLATE PUDDING

Steps:

• Note: You will also need 8 mini pudding basins, each with a capacity of 6 fl oz or 175 ml, generously brushed with melted butter.
• Place the broken-up chocolate, along with the butter and brandy, in a large heatproof bowl, which should be sitting over a saucepan of barely simmering water.
• Make sure the bowl does not touch the water.
• Keeping the heat at its lowest, allow the chocolate and butter to melt slowly.
• This should take 6-7 minutes.
• Remove it from the heat and give it a good stir until it is smooth and glossy.
• While the chocolate is melting, place the sugar, whole eggs, yolks and vanilla extract in a large mixing bowl.
• Whisk on high speed with an electric hand whisk until the mixture has doubled in volume, about 5-10 minutes, depending on the power of your whisk.
• You need to end up with a thick, mousse-like mixture that, when you stop the motor and lift the whisk, leaves a trail like a piece of ribbon.
• Now you need to pour the melted chocolate mixture around the edge of the bowl (it is easier to fold it in from the edges) and then sift the flour over the mixture.
• Using a large metal spoon, carefully but thoroughly fold everything together.
• Be patient here as careful folding and cutting movements are needed.
• This will take 3-4 minutes.
• Now divide the mixture between the pudding basins (it should come to just below the top of each one) and line them up on a baking tray.
• If you like, the puddings can now be covered with clingfilm and kept in the fridge or freezer until you need them.
• When you are ready to bake the puddings, pre-heat the oven to 200C or 400F.
• Remove the clingfilm and bake on the centre shelf of the oven for 14 minutes if they have been chilled first, but only 12 if not; after that time the puddings should have risen and feel fairly firm to the touch, although the insides will still be melting.
• Leave to stand for 1 minute before sliding a palette knife around each pudding and turning out on to individual serving plates.
• If you are cooking these puddings from frozen, give them about 15 minutes cooking time and allow them to stand for 2 minutes before turning out.
• Serve straight away, with some chilled cream to pour over.