Wednesday, 9 January 2008

Rib Stickers

I fell in love with puddings when I was at school. From a very early age I can remember trays of various puddings being served after the over-boiled vegetables had bade a welcome farewell. Jam and coconut sponge, jam roly poly, tapioca or frog spawn as we fondly called it, and chocolate sponge. Good old British puddings, rib stickers as my nana used to call them; huge, cheap and filling.

By far and away my favourite was the treacle pudding. The way the sponge soaked up that amazing invention golden syrup always amazed me, and even as I type, my mouth is watering just thinking about it. Pathetic I know, but such fond memories. I even loved the mint custard they served up with its centimetre of skin on the top.

Due to my job of teaching children about healthy food and the fact that just the sniff of a pudding seems to pile on the pounds, I have to be careful how often I indulge. A once a week treat isn't overkill, so risking the apathy of traditionalists, yesterday I had a tweak on the classic treacle pudding. A boiled citrus fruit, in this instance a satsuma, made for the perfect zesty purée to fold into a slightly spiced sponge base. It went down a treat. So much so that I ate half of it in one sitting without feeling any guilt. And it is still sticking to my ribs. Enjoy.

Spiced Zesty Treacle Pudding

1 satsuma, tangerine or small orange
100g butter or margarine
100g caster sugar
100g self raising flour
A pinch of salt (if butter unsalted)1 tsp mixed spice
3 eggs
8 tbsp of golden syrup

1 - Place the fruit into a small pan and cover with water. Bring to the boil then simmer for 30-40 minutes until soft. Remove, allow to cool slightly, then cut in half and remove any seeds. Blitz in a food processor into a smooth pulp and set aside.
2 - Pre-heat the oven to 180 degrees C, GM4. Butter a medium pudding dish.
3 - In a large bowl, cream together the butter/margarine and sugar until pale and fluffy.
4 - Combine the eggs one by one. Don't worry if it curdles, it will all sort itself out.
5 - Fold in the flour, salt, spice and fruit and combine thoroughly.
6 - Pour the syrup into the pudding bowl. Then pour on the fruity spiced pudding mixture. Butter a piece of foil, add a pleat by folding it over in the middle then cover the pudding bowl.
7 - Place onto a baking sheet then onto the middle shelf of the oven. Bake for 30-40 minutes. Test by inserting a knitting needle or something similar, it should come out clean.
8 - Turn onto a plate or serving dish and serve to your grateful guests with custard, créme fraiche, Greek yoghurt or whipped cream.

12 comments:

Amanda at Little Foodies said...

I've started to type so many things, deleted and started again. David, You've outdone yourself, this sounds like my idea of Heaven.

Coffee & Vanilla said...

David!
I live in UK and I haven't had British pudding yet. Can you believe that? Except Christmas pudding once, I hated it :)
Yours looks very delicious, I must try it.... :))))
Margot

Susan from Food Blogga said...

I thoroughly enjoyed this walk down memory lane. Even though I have never had this pudding before, I can relate to the warm feelings and memories of your nana that it evokes. That's exactly what comfort food should do.

Bellini Valli said...

My mom used to serve us self saucing puddings and pudding cake with custard sauce. I love them all!

Squishy said...

You English and your gorgeous puds. We don't really have alot of them here. To hot. Your cousin will probably realise that soon enough. When I come over there for a holiday I hope you will make one for Chopper and me?

Ed Bruske said...

Oh, you brave man. I wouldn't dare, not with my waistline.

Cynthia said...

Oh gosh you make me want to have pudding!

jen said...

Mmmmm - what lovely comfort food :-) My mum used to make wonderful steamed puds when we were kids - so this is a real nostalgia trip.

Rosie said...

Hi David, Great you've made your pudding you talked about how wonderful!! This looks and sounds a delicious "Rib Sticker"!

I am SO pleased you are Championing the "Great British Pudding" too..

Next week I have family staying over and they have requested a ginger steamed pudding ;)

Rosie x

Jeena said...

Hi David this looks a real treat! I like ho wyou described the sticky treacle etc it made me really hingry for a good traditional pud! Hey why is it that our nanas are so good at puddings? :-) Great recipe.

Aimée said...

I will have to try this as I love puddings, too and all things comfort food. Are you sure it's fool proof??

aforkfulofspaghetti said...

Definitely a trip down memory lane, this! My paternal grandmother cooked so many puddings just like yours - although without the 'healthy' tweak of added fruit! Blissful. That looks just the ticket for these miserable rainy days - I must give it a go...