Fudging it up – part 2

Last week I told you all about the disaster I had when making fudge, and the many valuable lessons I learned from the experience. This week I continue with my tale of woe with three more baking mishaps.

Steamed Pudding

I was so looking forward to my steamed pudding with jam. I pulled out my tried and trusted Mary Berry cookbook, added all the ingredients and waited patiently while it merrily steamed away.

As an American my husband had never had a steamed pudding before and I was trying to get him excited by the prospect. I chatted incessantly for an hour about how wonderful this creation would be on a cold winters night, and everyone in England just loves a good steamed pudding.

After an hour the timer went off, I raced over to the cooker, took the pudding basin out, got a plate, turned the whole lot upside down and watched as the pudding slipped beautifully out of the bowl, onto the plate and looked just like it did in the cookery book.

Sadly though that was where the similarities ended, my husband took one mouthful and pulled a face. “So do you like it”? I asked enthusiastically. He pointed to the plate and asked if it always tasted like that? So I took a mouthful and that was enough for me. My beautiful jam steamed pudding was basically a salt bomb, so salty that my husband and I could barely eat a second bite.

Now, many English recipes call for self raising flour (aka self-rising flour in the US), and it turns out self rising flour in America contains salt…around 1/2 teaspoon per cup…and there was me thinking it was just the name that was different. Given I had added additional salt as per the recipe, it was a disaster.

Lesson learned, but I will make it again.

Continue reading Fudging it up – part 2

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