It doesn't look that great - just as I started everything for the
meal, there was a total power cut. Two hours later I had power again.
The poor pud had been made and was in the bowl of boiling water, so it
cooled and then had to be reheated and cooked. Surprisingly it was
still light as a feather but I felt looked kind of odd. My SIL said
it tasted as per normal and that was all he cared about.

https://postimg.org/image/sy8g0k8rz/

lucretiaborgia wrote:
>
>It doesn't look that great - just as I started everything for the
>meal, there was a total power cut. Two hours later I had power again.
>The poor pud had been made and was in the bowl of boiling water, so it
>cooled and then had to be reheated and cooked. Surprisingly it was
>still light as a feather but I felt looked kind of odd. My SIL said
>it tasted as per normal and that was all he cared about.
>
>https://postimg.org/image/sy8g0k8rz/

Looks tasty. But why is it named "Golden Pudding", looks more red,
like spaghetti sauce?
Your SIL is a he? lol

On 2017-07-24 9:10 AM, wrote:
> It doesn't look that great - just as I started everything for the
> meal, there was a total power cut. Two hours later I had power again.
> The poor pud had been made and was in the bowl of boiling water, so it
> cooled and then had to be reheated and cooked. Surprisingly it was
> still light as a feather but I felt looked kind of odd. My SIL said
> it tasted as per normal and that was all he cared about.
>
> https://postimg.org/image/sy8g0k8rz/
>

Is that a steamed pudding? I love those things but have never made one.
I do make something similar, except that it is baked. It is a quick and
easy last minute dessert idea called Sauced Fruit Pudding. I use a
stainless bowl to mix the flour, sugar, salt and baking powder, cut in a
bit of shortening and then add some milk. You can add dark or light
raisins or other dried fruits, or even orange pieces. Stir it all
together and leave it in a ball in the bowl.

Boil some water, add brown sugar and a couple tablespoons of butter.
Stir it around until the sugar is dissolved and the butter melted. Pour
it over the batter and then stick it into the oven. It should be served
warm but it is excellent cold the next day.

On Mon, 24 Jul 2017 11:45:30 -0500, Sqwertz >
wrote:

>On Mon, 24 Jul 2017 10:16:46 -0400, wrote:
>
>> lucretiaborgia wrote:
>>>
>>>It doesn't look that great - just as I started everything for the
>>>meal, there was a total power cut. Two hours later I had power again.
>>>The poor pud had been made and was in the bowl of boiling water, so it
>>>cooled and then had to be reheated and cooked. Surprisingly it was
>>>still light as a feather but I felt looked kind of odd. My SIL said
>>>it tasted as per normal and that was all he cared about.
>>>
>>>https://postimg.org/image/sy8g0k8rz/
>>
>> Looks tasty.
>
>Wow. Nothing posted here ever looks "tasty" to you.

Lol ain't that the trewth
>
>> But why is it named "Golden Pudding", looks more red,
>> like spaghetti sauce?
>
>Probably because it used Lyle's Golden Syrup.

Exactly.
>
>> Your SIL is a he? lol
>
>Why wouldn't a Son-in-Law be male?
>
>-sw

He's a lovely male too, my daughter is very lucky.

On Mon, 24 Jul 2017 17:10:06 GMT, Wayne Boatwright
> wrote:

>On Mon 24 Jul 2017 06:10:31a, told us...
>
>> It doesn't look that great - just as I started everything for the
>> meal, there was a total power cut. Two hours later I had power
>> again. The poor pud had been made and was in the bowl of boiling
>> water, so it cooled and then had to be reheated and cooked.
>> Surprisingly it was still light as a feather but I felt looked
>> kind of odd. My SIL said it tasted as per normal and that was all
>> he cared about.
>>
>> https://postimg.org/image/sy8g0k8rz/
>>
>
>I think it looks lovely. I would eat it!

I went all traditional and served Birds Custard with it - his mother
died when he was young, she had come from the UK originally so made
things like that and it's why he enjoys them being served now.

On Mon, 24 Jul 2017 13:35:29 -0400, Dave Smith
> wrote:

>On 2017-07-24 9:10 AM, wrote:
>> It doesn't look that great - just as I started everything for the
>> meal, there was a total power cut. Two hours later I had power again.
>> The poor pud had been made and was in the bowl of boiling water, so it
>> cooled and then had to be reheated and cooked. Surprisingly it was
>> still light as a feather but I felt looked kind of odd. My SIL said
>> it tasted as per normal and that was all he cared about.
>>
>> https://postimg.org/image/sy8g0k8rz/
>>
>
>Is that a steamed pudding? I love those things but have never made one.
>I do make something similar, except that it is baked. It is a quick and
>easy last minute dessert idea called Sauced Fruit Pudding. I use a
>stainless bowl to mix the flour, sugar, salt and baking powder, cut in a
>bit of shortening and then add some milk. You can add dark or light
>raisins or other dried fruits, or even orange pieces. Stir it all
>together and leave it in a ball in the bowl.
>
>Boil some water, add brown sugar and a couple tablespoons of butter.
>Stir it around until the sugar is dissolved and the butter melted. Pour
>it over the batter and then stick it into the oven. It should be served
>warm but it is excellent cold the next day.

Yes it is 'steamed' but actually the pud basin goes into a pan with
boiling water that you keep on the simmer for 1 1/2 hours or so. It's
very easy but I was concerned about what would happen where I put it
in the pan of boiling water, then the power was gone for two hours and
it cooled right off before coming back up to the boil. I think that's
why the syrup morphed so thoroughly through it, normally when decanted
it would be whitish with that type of spongy top and some syrup
running down. It served his purpose and pretty much tasted the same.

wrote in rec.food.cooking:

> It doesn't look that great - just as I started everything for the
> meal, there was a total power cut. Two hours later I had power again.
> The poor pud had been made and was in the bowl of boiling water, so it
> cooled and then had to be reheated and cooked. Surprisingly it was
> still light as a feather but I felt looked kind of odd. My SIL said
> it tasted as per normal and that was all he cared about.
>
> https://postimg.org/image/sy8g0k8rz/

LOL! Happens! What's that on top? Looks like some sort of saucing?

--

wrote in rec.food.cooking:

> On Mon, 24 Jul 2017 13:35:29 -0400, Dave Smith
> > wrote:
>
> > On 2017-07-24 9:10 AM, wrote:
> >> It doesn't look that great - just as I started everything for the
> >> meal, there was a total power cut. Two hours later I had power
> again. >> The poor pud had been made and was in the bowl of boiling
> water, so it >> cooled and then had to be reheated and cooked.
> Surprisingly it was >> still light as a feather but I felt looked
> kind of odd. My SIL said >> it tasted as per normal and that was all
> he cared about. >>
> >> https://postimg.org/image/sy8g0k8rz/
> >>
> >
> > Is that a steamed pudding? I love those things but have never made
> > one. I do make something similar, except that it is baked. It is
> > a quick and easy last minute dessert idea called Sauced Fruit
> > Pudding. I use a stainless bowl to mix the flour, sugar, salt and
> > baking powder, cut in a bit of shortening and then add some milk.
> > You can add dark or light raisins or other dried fruits, or even
> > orange pieces. Stir it all together and leave it in a ball in the
> > bowl.
> >
> > Boil some water, add brown sugar and a couple tablespoons of
> > butter. Stir it around until the sugar is dissolved and the butter
> > melted. Pour it over the batter and then stick it into the oven.
> > It should be served warm but it is excellent cold the next day.
>
> Yes it is 'steamed' but actually the pud basin goes into a pan with
> boiling water that you keep on the simmer for 1 1/2 hours or so. It's
> very easy but I was concerned about what would happen where I put it
> in the pan of boiling water, then the power was gone for two hours and
> it cooled right off before coming back up to the boil. I think that's
> why the syrup morphed so thoroughly through it, normally when decanted
> it would be whitish with that type of spongy top and some syrup
> running down. It served his purpose and pretty much tasted the same.

Reminds me of an accident I made once that was so good, I've repeated
it many a time!

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Xxcarol's Southern Sweet Potato pie
Categories: Xxcarol, Pies
Yield: 6 Servings

2 c Cooked Sweet Potato
1 c Heavy cream
1 ts Curry
2 ts Chinese 5 spice
1 c All purpose flour
1/3 c Sugar
1 ts Baking powder
1/4 ts Salt
2 tb Cold butter
1 ea Egg
2 tb Milk
1/2 c Brown sugar
1/4 ea Stick butter for topping
1/2 ts Cinnimon

Ever messed up one recipe and made the rest of it into something else?
That was last night! I was trying to make a sweet potato soup so
added sweet potatoes (cooked soft in a mini-crockpot) to heavy cream
in a blender and added a little curry. Seemed good but then I
goofed. I added chinese 5 spice.

One taste and this was pie filling. A rather good one!

So digging through my books, I found a simple pie crust. Add the
flour, sugar, baking soda, salt and mix. Add the 2 TB cut up small
butter and mix til it's all broken up. Add egg and milk and mix the
rest of the way. Very sticky stuff but put it in a glass backing dish
(or pie pan if you have one). Coat thinly with brown sugar (1/8 cup
or so). This is your base.

Now, pull the sweet potato mixture with the heavy cream, touch of
curry, and chinese 5 spice out of the blender and pour this ontop the
breading.

Cover liberally with brown sugar broken to small pellets and dust with
cinnimon then add thin slivers of butter to mostly cover the top.

Bake at 350 for 50 mins.

Serving suggestions: Hide it from the Hubby and Kids til you get
some or you may not get any.

From the Virginia Beach kitchen of: xxcarol 21Mar2009

MMMMM

Although not a classic pudding or a classic Strudel, it is a bit of
both in effect with a thick soft dough were the added toppings drift
down and through it all.

I'm been making a lot of versions of the dough like it but with all the
Apples my trees have been loading on me, made int fresh apple pie
filling.

Very good crop this year! So much so, a friend of mine has picked
twice (as new ones ripened 2 weeks later) and 2 others come down for
smaller batches.

The one who came twice and got about 200 apples all told, is canning
many of them for fillings for pies, and also making applesauce. I'm
not good at canning so she's passing me back a few pints for later use
in winter.

--

On Mon, 24 Jul 2017 14:11:49 -0500, "cshenk" > wrote:

wrote in rec.food.cooking:
>
>> It doesn't look that great - just as I started everything for the
>> meal, there was a total power cut. Two hours later I had power again.
>> The poor pud had been made and was in the bowl of boiling water, so it
>> cooled and then had to be reheated and cooked. Surprisingly it was
>> still light as a feather but I felt looked kind of odd. My SIL said
>> it tasted as per normal and that was all he cared about.
>>
>> https://postimg.org/image/sy8g0k8rz/
>
>LOL! Happens! What's that on top? Looks like some sort of saucing?

And what's under what's on top? English cooking, interesting. Sounds a
bit like Romanian rap music

On Mon, 24 Jul 2017 14:11:49 -0500, "cshenk" > wrote:

wrote in rec.food.cooking:
>
>> It doesn't look that great - just as I started everything for the
>> meal, there was a total power cut. Two hours later I had power again.
>> The poor pud had been made and was in the bowl of boiling water, so it
>> cooled and then had to be reheated and cooked. Surprisingly it was
>> still light as a feather but I felt looked kind of odd. My SIL said
>> it tasted as per normal and that was all he cared about.
>>
>> https://postimg.org/image/sy8g0k8rz/
>
>LOL! Happens! What's that on top? Looks like some sort of saucing?

The golden syrup mixed with some of the pudding mixture

On Mon, 24 Jul 2017 19:42:55 GMT, Wayne Boatwright
> wrote:

>On Mon 24 Jul 2017 12:02:37p, told us...
>
>> On Mon, 24 Jul 2017 17:10:06 GMT, Wayne Boatwright
>> > wrote:
>>
>>>On Mon 24 Jul 2017 06:10:31a, told us...
>>>
>>>> It doesn't look that great - just as I started everything for
>>>> the meal, there was a total power cut. Two hours later I had
>>>> power again. The poor pud had been made and was in the bowl of
>>>> boiling water, so it cooled and then had to be reheated and
>>>> cooked. Surprisingly it was still light as a feather but I felt
>>>> looked kind of odd. My SIL said it tasted as per normal and
>>>> that was all he cared about.
>>>>
>>>> https://postimg.org/image/sy8g0k8rz/
>>>>
>>>
>>>I think it looks lovely. I would eat it!
>>
>> I went all traditional and served Birds Custard with it - his
>> mother died when he was young, she had come from the UK originally
>> so made things like that and it's why he enjoys them being served
>> now.
>>
>
>That was very sweet of you! I love having a good traditional
>English meal, and although I was born and raised in the US, have
>spent considerable time in the UK, especially with a friend's
>family. I learned a lot about English home cooking. I can put
>together a really nice meal, but I would love it someone else would
>prepare it too.
>
>I don't recall if you listed it, but what all did you make for the
>meal?

Roast chicken (another of those chickens that only had one bad day in
their life), roast spuds, broccoli, sprouts and giblet gravy.

On Mon, 24 Jul 2017 23:59:55 GMT, Wayne Boatwright
> wrote:

>On Mon 24 Jul 2017 01:49:30p, told us...
>
>> On Mon, 24 Jul 2017 19:42:55 GMT, Wayne Boatwright
>> > wrote:
>>
>>>On Mon 24 Jul 2017 12:02:37p, told us...
>>>
>>>> On Mon, 24 Jul 2017 17:10:06 GMT, Wayne Boatwright
>>>> > wrote:
>>>>
>>>>>On Mon 24 Jul 2017 06:10:31a, told us...
>>>>>
>>>>>> It doesn't look that great - just as I started everything for
>>>>>> the meal, there was a total power cut. Two hours later I had
>>>>>> power again. The poor pud had been made and was in the bowl of
>>>>>> boiling water, so it cooled and then had to be reheated and
>>>>>> cooked. Surprisingly it was still light as a feather but I
>>>>>> felt looked kind of odd. My SIL said it tasted as per normal
>>>>>> and that was all he cared about.
>>>>>>
>>>>>> https://postimg.org/image/sy8g0k8rz/
>>>>>>
>>>>>
>>>>>I think it looks lovely. I would eat it!
>>>>
>>>> I went all traditional and served Birds Custard with it - his
>>>> mother died when he was young, she had come from the UK
>>>> originally so made things like that and it's why he enjoys them
>>>> being served now.
>>>>
>>>
>>>That was very sweet of you! I love having a good traditional
>>>English meal, and although I was born and raised in the US, have
>>>spent considerable time in the UK, especially with a friend's
>>>family. I learned a lot about English home cooking. I can put
>>>together a really nice meal, but I would love it someone else
>>>would prepare it too.
>>>
>>>I don't recall if you listed it, but what all did you make for the
>>>meal?
>>
>> Roast chicken (another of those chickens that only had one bad day
>> in their life), roast spuds, broccoli, sprouts and giblet gravy.
>>
>
>Ohhh! That sounds like the perfect homey meal! (And everything
>that I like.)

Well if you and David are up here anytime, let me know