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Thread: Pudding

  1. #1
    A Cockless Wonder
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    Pudding

    After a hearty tea (1st plate from a new batch of curry) a fellas mind turns to thoughts of pudding.

    Merkins and others will know this course as dessert but really it is correctly called pudding.

    Anyway for pudding tonight I had a silver foiled Chinese egg custard bun.

    Pudding-img_20210722_223230-jpg


    They are radically different from the golden egg bun I tried yesterday since they have a kind of charcoal toasted powdery flaky pastry on the outside with the same confected egg in the centre.

    Pudding-img_20210722_223341-jpg


    Really quite unique and a memorable experience if not quite as delicious as a Mr Kiplings rainbow Unicorn fancy or a cherry bakewell.

    I am in 2 minds whether to text the Minx and gush about how delicious it was (being polite as it was more interesting than delicious) since she may bring more and I think I would rather go back to my western comfort food for my next pudding.

    But she did say that they are expensive so I feel I should say something effusively grateful and complimentary.

    What did you have for pudding tonight?

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    I haven't had any pudding for some time now...

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    A Cockless Wonder
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    ^TBH a Chinese egg bun is not really pudding as pudding has to be hot and come in a bowl.

    Very often with custard poured on top.

    Pouring custard on top of anything sweet makes it pudding.

    I might knock up some real western custard to tackle the remaining mysterious chinese egg 'custard' buns.

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    Thailand Expat armstrong's Avatar
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    Lager.

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    Pudding-__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats-com__recipes__im-jpgThat Chinese egg custard bun looks like it could use a little pudding.

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    I learn somethings from reading TD. I always wondered, what is it with the Brits and pudding, pudding, pudding? A "dessert" is supposed to be delicious. That Chinese egg thing looks anything but delicious.

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    We used to get our puddings from the chipper.

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    Brought to mind a thread I did a few years ago.

    PAG's Sticky Toffee Pudding with Pecan Toffee Sauce

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    Thailand Expat Saint Willy's Avatar
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    drool...

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    Quote Originally Posted by Mendip View Post
    I haven't had any pudding for some time now...

    Quote Originally Posted by Looper View Post
    ^TBH a Chinese egg bun is not really pudding as pudding has to be hot and come in a bowl.

    Very often with custard poured on top.

    Pouring custard on top of anything sweet makes it pudding.

    I might knock up some real western custard to tackle the remaining mysterious chinese egg 'custard' buns.

    To be honest Looper, that's all very interesting but I was using 'pudding' as a euphemism.

    But in the spirit of the thread I'm gonna make an apple pie this weekend!

    It'll take my mind off things.

  11. #11
    Thailand Expat Saint Willy's Avatar
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    to me there's black pudding and there's white pudding

    and both are gold!

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    ^ I can't work out if you're euphemising as well now KW, but either way I agree, I think.

    This has all reminded me that I have a couple of tins of rhubarb in the back of the cupboard... after the apple pie it has to be rhubarb crumble. It don't get better than that!

    I'll check tomorrow... how many years out of date is tinned rhubarb safe to use?

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    I'm also partial to the red pudding and the haggis pudding.


    Talking of Apple Pies...

    We used to have a display cabinet in our shop that showed pies, only they were all plastic and just for show. Except the apple pie display, which was actual pastry but stuffed with shredded paper. It would need renewed whenever it started to look a bit off.

    We had a new girl working and my mate had sent his mrs up about 1am to get him an apple pie to take home - no need to heat it up. So my staff gives her the display one.

    Poor Jeff gets home drunk and hungry, throws it in the microwave then takes a huge bite out of it... WTF????

    We still laugh about it.

    FYI, you can use the same filling for apple strudels while you're at it.
    Lang may yer lum reek...

  14. #14
    A Cockless Wonder
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    Quote Originally Posted by Mendip View Post
    rhubarb crumble
    with

    Quote Originally Posted by Looper View Post
    custard
    that is pudding proper

    I had the second golden egg bun for pudding tonight (I have to call anything sweet, after the main curry, pudding, since I have not got anything approximating pudding proper)

    Pudding-img_20210723_214944-jpg


    I just noticed that it says 'thank you' on top. That must be coz I built her a little website for her little business... and registered a .com.au domain for her using my ABN (...I hope that does not come back to bite me in the arsehole)

    It is a most curious confection indeed.

    The outer is still charred and flaky but also chewy instead of powdery like the silver charcoal egg bun

    Pudding-img_20210723_215049-jpg


    I think line honours go to the golden bun over the silver

    ...but I secretly wish that she would just bring a proper chinky resto banana fritter for pudding (drizzled with traditional Chinese Lyles Golden Syrup)

    Pudding-homer-jpg

  15. #15
    Thailand Expat Saint Willy's Avatar
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    Quote Originally Posted by Mendip View Post
    how many years out of date is tinned rhubarb safe to use?
    I think you get decades. Just give it the sniff test.

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    Thailand Expat Saint Willy's Avatar
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    Quote Originally Posted by dirk diggler View Post
    'm also partial to the red pudding and the haggis pudding.
    dunno what red pudding is, but I do like haggis.

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    Quote Originally Posted by Mendip View Post
    ^ I can't work out if you're euphemising as well now KW, but either way I agree, I think.

    This has all reminded me that I have a couple of tins of rhubarb in the back of the cupboard... after the apple pie it has to be rhubarb crumble. It don't get better than that!

    I'll check tomorrow... how many years out of date is tinned rhubarb safe to use?
    You will show pics of the apple pie...right? None of that store bought crust either. I don't cook worth a shit but I can bake pies and cakes. When I was a child I would go to grandmas house and she had fresh pies, so delicious, but she was a stingy person. Only give a tiny little sliver. I swore when I grew up I would learn to make my own and sit and eat the whole pie if I wanted to. Didn't even know that they put rhubarb in a can. Fresh rhubarb pie is at the top of the list of best pies I've ever had. Eat a half a rhubarb pie and shit like a goose. Maybe thats why grandma was so stingy.

  18. #18
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    I rooted about in the back of our food cupboard today and found no less than 3 (three) tins of rhubarb. This was a complete surprise and almost rivals my baked bean collection.



    When reading the labels, all said that the 'Best Before Date' was indicated on the end of the tin. Only the Sainsbury's tin of rhubarb actually had a visible date stamped, and it was only 3 (three) years out of date, so I decided to go with this one.



    I can only assume that the Princes and Tesco tins of rhubarb are so old that the 'Best Before' ink has faded to nothing... does anyone know the shelf life of this kind of ink? I reckon they could date back to around the 2010 - 1013 period, but I've put them back in the cupboard for now to see how things go. If we survive this first tin then I'll consider eating the others.

    We had a bag of old apples in the fridge that didn't seem to be moving, but not enough for a pie. The single tin of Sainsbury's rhubarb wasn't enough to make a whole pie, and in a rare moment of genius I decided to make an apple and rhubarb pie.

    I par boiled the apples with just a small bit of sugar... they weren't cooking apples and so sweet already. I then combined the par boiled apples and tinned rhubarb into the pie tin. I tend to make 'top only' pies these days to reduce the stodge, the carbs, and so help with my seemingly endless quest to eventually lose some weight.

    I must admit the tinned rhubarb wasn't as pink or green as I seem to remember rhubarb used to look at school dinners... it was more of a brownish grey colour. It smelt OK so I'll follow KW's advice and eat the stuff but I must admit I'm a bit worried. Any potential future problems can rest on KW's conscience.



    Then I mixed and rolled out the pastry. No need to be frightened of pastry Joe... half fat to flour and once finger-mixed add ice-cold water to bind together. Or just make it in your garden of course and use normal water if you live up north.



    Glaze with milk... thanks Dirk!



    And into the oven.

    The pie was competing with my rolled Aussie beef chuck from Makro for oven space today... I'm hopefully making a tender beef hotpot. It was raining all day in Korat with the temperature around 26 degrees, so a winter meal and a full-on cooking day for me today... ain't married life just great! I remember a time when a wet afternoon would have been spent very differently... a lifetime ago.



    And there... an apple and rhubarb pie!



    As they say, 'the proof of the pudding is in the eating'... but that will come later, after the beef hot pot!
    Last edited by Mendip; 24-07-2021 at 07:34 PM.

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    Thailand Expat Saint Willy's Avatar
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    Mendip, mendip... where are you? how was the meal? Post somethign..... nooooooo



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    It rained here in Ubon all day too. So I go to Topps and buy some green apples to make a pie. Dutch apple, it is not as pretty as Betty Crockers, but it is delicious. Fresh out of the oven with 2 scoops of vanilla ice cream, thats dessert.Pudding-dscf0872-jpg

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    Quote Originally Posted by TheRealKW View Post
    Mendip, mendip... where are you? how was the meal? Post somethign..... nooooooo


    Quote Originally Posted by tunk View Post
    Fresh rhubarb pie is at the top of the list of best pies I've ever had. Eat a half a rhubarb pie and shit like a goose.

    Don't worry... I'm OK. And I've discovered something about geese the last few hours!


    The apple and rhubarb pie was great. I may even try and cook up the two really old tins of rhubarb but not if I have something important to do the next day.



    The custard finished it off nicely. Tonight will be a dollop of ice cream.



    I may even have some for lunch as well.


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    Pie porn

  23. #23
    A Cockless Wonder
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    Quote Originally Posted by Mendip View Post
    And there... an apple and rhubarb pie!
    Top effort Mendip

    That is pudding properly proper and the first proper pudding of the pudding thread!

    Quote Originally Posted by tunk View Post
    it is not as pretty as Betty Crockers, but it is delicious
    That pie looks epic Tunk. Looks almost like a crumble.


    I have a had a brainwave and put pourable pre-made custard on my shopping list

    I have a stack of lamingtons sponge cakes that I bought a while back which have languished in the cupboard (since they were not very impressive).

    But pour some pre-made pourable cold custard on top...

    Bang it in the microwave for the requisite period and hey presto I will have pudding proper in 2 shakes of a lamingtons tale and with 0.0001 micro-joules of effort

    Proper blokes' effort-free proper pudding

  24. #24
    On a walkabout Loy Toy's Avatar
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    Whilst I love good puddings I prefer well made fruit trifle which has sponge cake as 1 of the ingredients.

    [IMG]https://hips.hearstapps.com/hmg-prod.s3.amazonaws.com/images/red-white-and-blue-trifle-1622041062.jpg?crop=0.536xw:1.00xh;0.150xw,0&resiz e=640:*[/IMG]

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    Quote Originally Posted by Loy Toy View Post
    Whilst I love good puddings I prefer well made fruit trifle which has sponge cake as 1 of the ingredients.
    https://hips.hearstapps.com/hmg-prod...0&resize=640:*

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