Dieser winterliche britische Pudding wird auch Kentish Well Pudding genannt. Während es dampft, erweicht die Zitrone und bildet eine marmeladenartige Soße. Stellen Sie sicher, dass jede Person eine Portion Zitrone in ihrer Portion bekommt.
This winter British pudding is also called Kentish Well Pudding. As it steams, the lemon softens and forms a jam-like sauce. Make sure each person gets a portion of lemon in their serving. Source: Martha Stewart Living, May 1999 6 servings Ingredients 2 cups all-purpose flour 1 tablespoon baking powder 3/4 teaspoon salt 3/4 cup unsalted butter, chilled and cut into pieces 3/4 cup packed light brown sugar 1 large lemon Directions 1. Place a clean dish towel in the bottom of a large soup pot; fill halfway with water. Bring to a boil over medium heat. Cover and simmer until ready to use. 2. In the bowl of a food processor, combine flour, baking powder, and salt; pulse to combine. Add 1/2 cup butter; pulse until mixture resembles coarse meal, about 10 seconds. 3. While machine is running, add 8 tablespoons ice water to mixture and process until dough just comes together. Wrap dough in plastic and chill for at least 1 hour. 4. Remove two-thirds of dough (leave remaining dough in refrigerator). Roll out to 1/8-inch thickness, and line a 1-liter pudding bowl or souffle dish with dough. 5. Roll out remaining dough. Layer lined pudding bowl with half of the brown sugar and 1/8 cup butter. Prick lemon with tip of a vegetable knife. Place lemon in center of bowl, sprinkle with remaining sugar and butter, and cover with remaining dough. Trim edges. 6. Place a 10-inch circle of waxed paper over bowl. Secure with a rubber band. Place in soup pot with towel and simmering water, which should come halfway up sides of bowl. Cover; steam for 5 hours, making sure water is at a bare simmer. Add more water if necessary. Transfer from heat and invert pudding onto a serving plate; serve immediately.
27.04.2023 @ 06:07
This winter British pudding is also called Kentish Well Pudding. As it steams, the lemon softens and forms a jam-like sauce. Make sure each person gets a portion of lemon in their serving. Source: Martha Stewart Living, May 1999 6 servings Ingredients 2 cups all-purpose flour 1 tablespoon baking powder 3/4 teaspoon salt 3/4 cup unsalted butter, chilled and cut into pieces 3/4 cup packed light brown sugar 1 large lemon Directions 1. Place a clean dish towel in the bottom of a large soup pot; fill halfway with water. Bring to a boil over medium heat. Cover and simmer until ready to use. 2. In the bowl of a food processor, combine flour, baking powder, and salt; pulse to combine. Add 1/2 cup butter; pulse until mixture resembles coarse meal, about 10 seconds. 3. While machine is running, add 8 tablespoons ice water to mixture and process until dough just comes together. Wrap dough in plastic and chill for at least 1 hour. 4. Remove two-thirds of dough (leave remaining dough in refrigerator). Roll out to 1/8-inch thickness, and line a 1-liter pudding bowl or souffle dish with dough. 5. Roll out remaining dough. Layer lined pudding bowl with half of the brown sugar and 1/8 cup butter. Prick lemon with tip of a vegetable knife. Place lemon in center of bowl, sprinkle with remaining sugar and butter, and cover with remaining dough. Trim edges. 6. Place a 10-inch circle of waxed paper over bowl. Secure with a rubber band. Place in soup pot with towel and simmering water, which should come halfway up sides of bowl. Cover; steam for 5 hours, making sure water is at a bare simmer. Add more water if necessary. Transfer from heat and invert pudding onto a serving plate; serve immediately.