Passport
Baker
Ruth
Location
Oshkosh, WI
Baking Challenge
Sponge Puddings
Give your dessert a clever name – and tell us about your recipe.
Vanilla/Blueberry and Chocolate/Raspberry – Both of the cake recipes were based off of basic dense butter cakes, which were what the pudding recipes online seemed to call for.
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!
So far this challenge was my hardest. I've never eaten a traditional British pudding… never made one… never seen one in person. I looked at many recipes online and concluded that the basic idea of it was an individual upside-down cake that was steamed. Going off of that premise, I tried to do them in cupcake tins. I added water to a pot on the bottom and water to a pan that the muffin tins were sitting in. No matter how much water I added, they never seemed to come out as dense as the ones on TV looked. I think that was the main problem this week: I didn't know what to compare it to in American cooking. The chocolate cake with raspberries and raspberry sauce turned out like a hybrid between an angel food cake and a baked custard. The vanilla cake with blueberries and blueberry sauce turned out like a moist sponge cake. Everything tasted really good and my family loved the little cakes, but I'm pretty sure I didn't actually accomplish making an actual British pudding.
How did you add a Wisconsin twist to your flavors or decoration?
I sourced the raspberries, blueberries, milk, butter, and eggs from Wisconsin producers.
How did you do?
Feeling humbled.
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