Passport
Baker
Joelle
Location
Madison, WI (soon to be Shanghai, China)
Baking Challenge
Sponge Puddings
Give your dessert a clever name – and tell us about your recipe.
From Madison to Shanghai; I love to bake, especially for friends, but I’m moving to Shanghai in about a month, where ovens are less common (I’ve been told). So Pudding Week was a perfect opportunity to try a new way of “baking.” I made two steamed sponge puddings: one chocolate stout prune pudding, and one rhubarb ginger pudding. I will always associate good beer with my time in Madison, and I added ginger to the rhubarb pudding as a gesture toward my new city.
What was the biggest surprise during your baking journey? Did you use any unconventional approaches? What did you learn along the way? Tell us about it!
It was really hard to resist buying a steamed pudding mold a month before I leave the country, so I wonder if these would have looked nicer if I’d hvae used the correct molds.
I’m happy that I started figuring out other ways to bake so that I can continue my compulsion to feed people (so I can make new friends!) once I arrive in Shanghai.
How did you add a Wisconsin twist to your flavors or decoration?
I used a local stout from Waunakee, Untitled Art’s Pudding Stout, in the chocolate stout prune pudding; I used rhubarb from a friend’s garden and their homemade strawberry jam in the rhubarb ginger pudding.
How did you do?
Pleasantly satisfied.
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