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Traditional Pudding, Daring Bakers Challenge

I have to admit, I’m a little bit obsessed with the DBC, these days my favourite day of the month is the 1st. It is on the 1st of every month, a new challenge is revealed. The April 2010 Daring Bakers’ challenge was hosted by Esther of The Lilac Kitchen. She challenged everyone to make a traditional British pudding using, if possible, a very traditional British ingredient: suet.

Suet?? For those who don’t know, suet is the solid fat surrounding the loin and kidneys of animals, with suet from beef and lamb predominantly used. My initial reaction at the thought of incorporating raw animal fats into my dessert was one of disgust, only because I don’t eat meat. Unfortunately, it appears that many other participants of DBC felt the same way, so Esther was very accomodating and allowed us to use any substitute that we were comfortable with, provided we stick to either steaming or more traditionally boiling our pudding.

The best choice for me was to substitute the suet for butter. However the most difficult part was to figure out what type of flavours or fillings to use. As bananas are currently in season in Sydney, I decided to go with a steamed banana pudding.


Esther was kind enough to provide us with the recipes for variations of puddings, I’ll post the recipe for the one I used. If you’re interested in other options, check out Esther’s blog. 

Steamed Banana Pudding

  • 100gm plain flour
  • 1/4 teaspoon salt
  • 1.5 teaspoon baking powder
  • 100gm breadcrumbs
  • 75gm caster sugar
  • 75 gm butter
  • 1 large egg
  • 6-8 tablespoon cold milk
  • 2 mashed ripened bananas

  1. Sift flour, salt, baking powder in to a bowl
  2. Add breadcrumbs, sugar and butter
  3. Using a mixer, beat to a soft batter with egg, milk and ripened banana
  4. Pour in to a spring form baking tray or a pudding bowl. Cover securely with baking paper or foil.
  5. Steam for 2-3 hours.
  6. Turn out on to a plate, and serve at room temperature.

I’ve only started experimenting with burnt butter, because of the fragrant nutty flavour that burnt butter oemitted, I decided to make burnt butter ice cream to serve with my pudding. Overall, I served my banana pudding with caramelised banana pieces, freshly whipped cream, cocoa chips, burnt butter ice cream and chocolate powder.

With all products of my DBCs my brother and boyfriend are usually the guinea pigs, they would usually have a bite, then either walk away or stay to eat the plate clean. Luckily this time they both absolutely loved it, with my brother declaring it “the best DBC ever.” With such statements, I couldn’t help but sample it myself. OMG the banana pudding was so moist! The smell of the banana just permeates the sponge cake. The freshly whipped cream helped balance the caramelised banana, while the cocoa chip added that much needed crunch. The superbly rich and creamy burnt butter ice cream really tied everything together.

As previously mentioned, the thing i love most about the DBC is that it encourages you to step out of your comfort zone, to do things that you never thought was possible. Thank you Esther for choosing such an interesting challenge for this month, now I have another accomplishment under my belt.


  1. Kim

    Your final product looks fabulous! I love how your pudding almost looks more like a shortcake. The burning of the butter looks like fun. Great job on the challenge!

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