Monday, November 15, 2010

Sunday Dinner

I didn't get pictures of all of it as by the time everything was cooked I just wanted to sit down and eat. The menu was:
Salad of cabbage, spinach and carrot
Roast Quorn with Roasted potatoes
Mushy peas
Yorkshire pudding
Bread with homemade butter
Steamed pudding with custard

Peas Soaking
Peas soaking

Potatoes await their fate
Potatoes await their fate

Another gorgeous loaf of bread
Another gorgeous loaf of bread

Steamed pudding
Fruit was leftover booze-soaked fruit (kept in the freezer) from the Christmas pudding

Pudding served
With Custard


mothertrucker said...

Is that magnificent edifice called Yorkshire Pudding? (Forgive my american ignorance).

Teru said...

No, Yorkshire pudding is really just a popover. I didn't get any pictures of that.

Teru said...

But that magnificent edifice is the steamed pudding. Basically a fruitcake that is steamed for three hours rather than baked. Steamed cakes need less fat too!

Anonymous said...

hello there thanks for your grat post, as usual ((o:

50sgal said...

I am just now seeing this post.
Yorkshire pudding, wonderful. Did you use make it vegetarian some how? I don't know how you would use pan drippings if you did.
Lovely xmas pudding. Mine is always rather dark and I LOVE lighting it.I steamed a brown bread for Thanksgiving this year and it was so easy and lovely, I shall do it this way all the time. Now Brown bread, beans and franks can be more 'homemade'.

Teru said...

I use butter in the pan for the puddings. I generally season the batter with cracked pepper (throw pepper corns in the blender with the eggs) and occasionally herbs like rosemary or sage.

My actual Christmas pudding is quite dark as well, and HEAVY (I could use it to work out!) The ones I make to be eaten that day tend to be lighter and have less sugar as they don't need to be preserved. That reminds me: I need to "feed" the pudding this weekend.