Comments on: Pudding it simply

By: becca

becca — Thu, 04 Dec 2008 18:06:43 +0000

Thanks for the conversion site crash test kitchen! Now I can make all you guys’ recipes! Oh and the recipe I found it online in case some one wants it! Here is the address!
http://www.english-restaurants.com/english/recipes/default.asp?type=Pudding&recipeID=54

Hope it helps,
Thanks again Waz!

By: Waz

Waz — Fri, 28 Nov 2008 10:01:17 +0000

Hey Carl, hope your Thanksgiving went well. I would not have used corn syrup myself - and molasses would be a tad thick too. Jam of your choice is a great fallback if you can’t get a suitable syrup.

By: Carl

Carl — Wed, 26 Nov 2008 19:15:34 +0000

I’m going to make this tomorrow for Thanksgiving, but I’m not easily close to a British goods store. I have both molasses and corn syrup. Which would be the preferable substitute for golden syrup? Thanks!

By: Waz

Waz — Fri, 21 Nov 2008 21:53:37 +0000

Hi Becca, check this out:

http://www.mayaparadise.com/recipecalc.asp

It’s a fantastic but little-known website where you can convert weight to volume, or vice versa, for quite a few different ingredients.

According to the calculator, 100g of butter comes in just under half a cup.

- Waz

By: becca

becca — Thu, 20 Nov 2008 18:40:52 +0000

Thanks a lot for the recipe! Though I had to do some conversions. It turned out pretty good, I had ramekins so I used three of them, I also used a special Boysenberry syrup! It was delish! Thanks guys. but, I have a questions is a 100 grams of butter about a half cup? I want to make sure I got the right ratio!
A MMM-mmm
Thank-you!

By: /anne...

/anne... — Thu, 17 Jul 2008 01:52:17 +0000

Golden syrup has a slightly burnt taste, in a good way (whereas treacle and molasses have a fairly burnt taste). Honey and corn syrup taste almost nothing like golden syrup, apart from having a similar texture. I couldn’t get CSR Golden Syrup recently and ended up with an English brand - it was tasteless :-(.

Reminds me, it’s been ages since I made a steamed pudding, or even better comfort food - lemon delicious!

By: Waz

Waz — Wed, 28 May 2008 08:30:12 +0000

k, that sounds like a stretch to me - I wouldn’t interchange corn syrup with golden syrup as a topping. it might stand a chance if you caramelised the corn syrup first though.

By: k

Tue, 27 May 2008 15:00:23 +0000

Janet,

Golden syrup is very similar to corn syrup, i’m sure you could use it as a substitute.

By: Frani Marshall

Frani Marshall — Wed, 14 May 2008 15:40:33 +0000

Duh, isn’t “pudding” a kinda generic Brit term for dessert–like in that Pink Floyd song “if you don’t eat your meat you won’t get any pudding”, also, “Christmas pudding” and “plum pudding” which are often steamed. They’re usually a steamed cakey kind of thing like this (though this steams itself with the foil lid), not like American puddings with milk.

By: lilly

lilly — Wed, 19 Mar 2008 17:31:12 +0000

you guys sure bicker lots

By: Melody

Melody — Sun, 16 Mar 2008 00:14:53 +0000

Just found this site on my media center pc, and I loved it. The show was informational, funny and made me hungry to try your recipe. I only have one tiny complaint. I Can’t find where the recipe can be found to print out and add to my recipe box. Thank you and please continue with the good work.

By: Mr. Wozencroft

Mr. Wozencroft — Fri, 07 Mar 2008 14:56:47 +0000

Just leaving a short note to tell you how much I love fergus hendersons cooking. My copy of Nose to Tail Eating is a battered old, sauce splashed, mess now and each time I look at it I am reminded of all the amazing meals that me, my partner and friends have shared. If you get the chance to visit st.Johns restaurant then be sure to try his bone marrow on toast with parsley salad. Its one of those food revelations. His new book Beyond Nose to Tail is out now and I am busy scuffing it up so that it matches its older brother. Funny how a short note can become a long one when you are enthusing about great cooking.
Take it easy guys and have fun. Your doing a great thing here.

By: Nicole

Nicole — Sat, 01 Mar 2008 06:03:32 +0000

I love the Monkey T-shirt! It’s one of my favourite TV shows of all time! I am back in Adelaide now (after seven years of living in Amsterdam) and keep wishing that the ABC would bring it back!

And the pudding looked fabulous too!

By: HushPe

HushPe — Sat, 01 Mar 2008 01:27:15 +0000

Woz, liked you “at the zesty end of the orchard”. I like limes too, except the ones we get here in NZ are usually drier than a mouthful of Weetbix!

Bring on the entertainment!

By: Doug

Doug — Tue, 26 Feb 2008 20:10:23 +0000

This does look really good. I just love watching you two. I wish it was a daily podcast. I just found it and have already watch them all.

P.S. for those that don’t know, golden syrup is simmilar to honey. Corn syrup can also be used in place of.

By: florian from berlin

florian from berlin — Fri, 22 Feb 2008 11:06:30 +0000

ooh ooh, aahh! that thing looked just so delicious and probably is 5000 calories a slice. and finally i know what to do with that tin of syrup i brought back from a holiday in england. couldn’t one also put a bit of booze in? some cointreau or rum or brandy or how about madeira?

anyway this is a great idea for the next dinner party. i’m running out of different desserts to serve to the same people. what fruit could one combine with that? fileted oranges, sauted pears or apples?

why on earth don’t you like plum pudding? i made some for christmas and new years, from scratch following a time life recipe, you know, did it in summer, at least three months before serving, used four kinds of raisins and a LOT of brandy and so on.

even if i say it myself - it was absolutely devine, such intense multilayered flavours, a wonderful texture. i reckon you should try some really good plum pudding. i agree, the ones you can get at a store (microwavable) aren’t very nice.

thank you for a wonderful show! i’m so looking forward to making that pudding. by the way, how is your CTK enterprise coming along, making any money yet?

oh, ps: those american syrups are really really liquid, while the english stuff really quite thick. maple or corn syrup would go up the sides of the bowl, when you drop the dough on it, i fear.

ah, pps: lime is yummy, but also has a very strong flavour, that while also citrus-y is quite different from lemon. the pudding would probably taste quite nice as well with lime, though rather more modern, not as classic as with lemon. put in some rum and you’d have a caipirinha pudding.

enough of my patronising tones already!
cheers.

By: Janet

Janet — Thu, 21 Feb 2008 21:46:09 +0000

This looked great but I didn’t know what made it pudding? Is that just the name? Also, what is golden syrup? I couldn’t tell if it was just a sugar syrup or another name for something else that I wasn’t familiar with. Thanks!

By: kidkit

kidkit — Thu, 21 Feb 2008 18:17:10 +0000

Yum! Thanks for the recipe, it looks wonderful!

ps. I think lime would work

By: Frederico

Frederico — Thu, 21 Feb 2008 14:23:10 +0000

Thanks for the video.

The pudding looks great, and you guys sure make it sound delicious. I’ll give it a try, although I don’t know where I can find golden syrup here in Portugal.

And I’m sorry Waz, but I have to agree with Lenny on the lemon/lime issue. Lime would probably leave it too bitter and does not merge with butter as well as lemon.

Which reminds me I should try making lime curd.

Anyway, bye!