CROMFORD PUDDING MAKER OF THE YEAR 2012
Congratulations!
Colin Smith of Cromford was unanimously declared outright winner of both the sweet & savoury categories of the 2012 Cromford pudding competition
The judges were the owners of local business, Carlines the butchers (Pork Pies a speciality) & Icing The Cake (wonderful cakes made to order).
Colin Smith of Cromford was unanimously declared outright winner of both the sweet & savoury categories of the 2012 Cromford pudding competition
The judges were the owners of local business, Carlines the butchers (Pork Pies a speciality) & Icing The Cake (wonderful cakes made to order).
RECIPES FOR THE WINNING PUDDINGS
(thanks again to Colin Smith)
Rhubarb and Ginger suet pudding
Ingredients for the filling:
2lbs of Rhubarb
2in cube of Ginger
3oz caster sugar
2 tablespoons of water
Ingredients for the Suet pudding:
1/2lb of plain flour
1 teaspoon of baking powder
1 teaspoon of dried herbs
Pinch of salt
3oz finely chopped suet
Butter to grease basin
Cold water
Method: 1. Prepare the fruit, dice into small sticks. Peel and grate ginger cube. Mix rhubarb and ginger with sugar and water. Place half in small pan and simmer for 3-4 mins until soft, then blitz to puree, leave to go cold.
2. Sift the flour and baking powder into a large mixing bowl, add the suet, herbs, salt and sufficient cold water to make a soft, but firm dough. Start slowly a few spoonfuls of water at a time. You can always add more but you cannot take it out if you put too much in and will have to start again.
3. Grease and line your pudding basin with suet. Begin by cutting 1/3 of suet off dough and rolling out large enough to cap the pudding basin. Place to one side, take the remaining 2/3 and roll out thinly, carefully place inside the greased basin, and with your fingers work the pastry up the sides to the top of the basin.
4. Take the fruit mixture and fruit puree and layer alternately inside the suet casing to the top of the basin.
5. Wet the edges of the top of the suet casing and secure the lid using your fingers and thumb to seal and cap the pudding.
6. Take a square of parchment paper and fold it down the middle. Lay the paper over the top of the basin and secure with string, the fold allows the suet to expand during cooking. Take a square of foil and cover the paper too, securing with string.
7. Place in a steamer and steam for 3 hours, topping up the water from the kettle during the cooking period.
8. Allow to cool, take out of the basin and serve warm or cold with custard.
Bacon, Mushroom, Leek and Egg in a short crust pastry
Ingredients for the filling: 2 large flat field mushrooms
1 medium leek
3 eggs
1/2lb smoked middle back bacon
Pinch of Salt and pepper
Splash of Henderson’s Yorkshire relish
Ingredients for the Short crust pastry: 1/2lb of plain flour
2oz of butter
2oz lard
Pinch of salt
Butter to grease tin
1 beaten egg
Cold water to mix
Method: 1. Grease and line with paper a 7in sandwich tin or flan ring.
2. Cut off the bacon rid, and cut the meat into small pieces, slice the leek and flat mushroom.
3. On a low heat sweat off the leeks, add the bacon and flat mushrooms. Season with salt and pepper and a splash of Henderson’s relish. Set aside to cool.
4. Sift together the flour and salt in a large mixing bowl. Rub the butter and lard lightly into the flour, using your finger tips to create air. Don’t over work the mixture. Add cold water a bit at a time, mix to a stiff paste and rest the pastry for 10 minutes.
5. Divide the pastry into two, flour the working surface and roll out into large rounds about 9in in diameter. Take one round and line the tin. Keep the other to top the pie when the filling is inside.
6. Take the cold filling mixture and fill the pastry case, make 3 gaps in the filling at 12, 8 and 4 o’clock positions and drop a raw egg into each gap, sprinkle with pepper.
7. Brush the edges of the pastry case with beaten egg or water and lay the pastry lid on top. Seal and trim the edges, decorate the top. Brush with the remaining beaten egg and place a small hole in the centre of the crust.
8. Bake for 40 mins, on the middle shelf of a pre-heated oven (400°F or Gas mark 6) cover with greaseproof paper when sufficiently brown.
9. Remove from tin, cool on wire rack and serve cold with a side salad.
Ingredients for the filling:
2lbs of Rhubarb
2in cube of Ginger
3oz caster sugar
2 tablespoons of water
Ingredients for the Suet pudding:
1/2lb of plain flour
1 teaspoon of baking powder
1 teaspoon of dried herbs
Pinch of salt
3oz finely chopped suet
Butter to grease basin
Cold water
Method: 1. Prepare the fruit, dice into small sticks. Peel and grate ginger cube. Mix rhubarb and ginger with sugar and water. Place half in small pan and simmer for 3-4 mins until soft, then blitz to puree, leave to go cold.
2. Sift the flour and baking powder into a large mixing bowl, add the suet, herbs, salt and sufficient cold water to make a soft, but firm dough. Start slowly a few spoonfuls of water at a time. You can always add more but you cannot take it out if you put too much in and will have to start again.
3. Grease and line your pudding basin with suet. Begin by cutting 1/3 of suet off dough and rolling out large enough to cap the pudding basin. Place to one side, take the remaining 2/3 and roll out thinly, carefully place inside the greased basin, and with your fingers work the pastry up the sides to the top of the basin.
4. Take the fruit mixture and fruit puree and layer alternately inside the suet casing to the top of the basin.
5. Wet the edges of the top of the suet casing and secure the lid using your fingers and thumb to seal and cap the pudding.
6. Take a square of parchment paper and fold it down the middle. Lay the paper over the top of the basin and secure with string, the fold allows the suet to expand during cooking. Take a square of foil and cover the paper too, securing with string.
7. Place in a steamer and steam for 3 hours, topping up the water from the kettle during the cooking period.
8. Allow to cool, take out of the basin and serve warm or cold with custard.
Bacon, Mushroom, Leek and Egg in a short crust pastry
Ingredients for the filling: 2 large flat field mushrooms
1 medium leek
3 eggs
1/2lb smoked middle back bacon
Pinch of Salt and pepper
Splash of Henderson’s Yorkshire relish
Ingredients for the Short crust pastry: 1/2lb of plain flour
2oz of butter
2oz lard
Pinch of salt
Butter to grease tin
1 beaten egg
Cold water to mix
Method: 1. Grease and line with paper a 7in sandwich tin or flan ring.
2. Cut off the bacon rid, and cut the meat into small pieces, slice the leek and flat mushroom.
3. On a low heat sweat off the leeks, add the bacon and flat mushrooms. Season with salt and pepper and a splash of Henderson’s relish. Set aside to cool.
4. Sift together the flour and salt in a large mixing bowl. Rub the butter and lard lightly into the flour, using your finger tips to create air. Don’t over work the mixture. Add cold water a bit at a time, mix to a stiff paste and rest the pastry for 10 minutes.
5. Divide the pastry into two, flour the working surface and roll out into large rounds about 9in in diameter. Take one round and line the tin. Keep the other to top the pie when the filling is inside.
6. Take the cold filling mixture and fill the pastry case, make 3 gaps in the filling at 12, 8 and 4 o’clock positions and drop a raw egg into each gap, sprinkle with pepper.
7. Brush the edges of the pastry case with beaten egg or water and lay the pastry lid on top. Seal and trim the edges, decorate the top. Brush with the remaining beaten egg and place a small hole in the centre of the crust.
8. Bake for 40 mins, on the middle shelf of a pre-heated oven (400°F or Gas mark 6) cover with greaseproof paper when sufficiently brown.
9. Remove from tin, cool on wire rack and serve cold with a side salad.
