Butter icing smoothing practice

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Comment by art deco cakes by galidink on August 15, 2014 at 8:40am

oh thank you Betty ;x

Comment by Katy Nott on August 15, 2014 at 6:51am

Christmas pudding is the 'heaviest' of all the steamed puddings and is very very rich, so only a tiny piece at a time.  The great thing about them is they last for ages.  Bonnie, I understand the resteaming bit now I know it was Christmas pudding.  The thing is, you make them ages in advance (at least 2 months) and then you wrap and store them in a cool dark place for the flavour to mature.  Then on Christmas Day, you resteam it to heat it up.  Not good in a microwave this one as the fruit will most likely go hard.  But for 'everyday' eating, you would want a sponge steamed pudding, like syrup or jam.  Served with cream or custard - to die for!  My Mum also used to make a steamed suet pudding - plain on it's own, but then you would put either golden syrup over it  or butter and caster sugar!  Mick's absolute favourite is syrup pudding with lots of cream!

Comment by June Kowalczyk on August 14, 2014 at 11:33pm

Fab job Katy. I think the top looks grand!
Bonnie & Gail: Steamed pudding is to die for. Christmas wasn't Christmas without it! Having a Scottish Mom, there was never a shortage of puddings in our house. But you know, I would have to ask my older sister for recipes. As Katy said..so fattening. Steve wasn't fond after trying my sister's. Not his thing. I haven't made one since I helped my sister...that was years ago. Bet Katy will find you 2 some good recipes.

Comment by Betty on August 14, 2014 at 10:18pm

http://www.bbc.co.uk/food/christmas_pudding

Check this out Gail. This may be it.

Comment by art deco cakes by galidink on August 14, 2014 at 7:58pm

ok ! ??? what's steam pudding ?? I never had it nor has my man !!

Comment by Bonnie Willey on August 14, 2014 at 5:52pm

Thanks Katy, take your time!

Comment by Katy Nott on August 14, 2014 at 2:13pm

Bonnie, leave it with me.  It's years since I made a steamed pudding (too fattening lol), but my Mum was a master of all things pudding.  I'll get to it, find a reasonably straightforward one for you.  All I can think they mean by resteaming is if it doesn't get eaten at one sitting, then to reheat it you resteam it.  (Or of course, just bung it in the microwave lol).

Comment by Betty on August 14, 2014 at 2:05pm

Sandra, you give me to much credit...I don't think I've EVER had a cake come out perfectly smooth. Look back at some of my cakes and you'll see. When i don't let it set long enough to form a nice crust I can't get it smooth, especially when I'm pushed for time and have more than one cake to do. 

Comment by Sandra Smiley on August 14, 2014 at 1:10pm

Looks pretty darned good!  I don't know how anyone (that would be you, Betty) ever gets the stuff completely smooth.

Comment by Bonnie Willey on August 14, 2014 at 1:01pm

Katy, be sure to include a LOT of Directions!!

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