Getting ready to make English sponge cake with currants.

[treeguy64]

My previous, detailed post about this dessert was deleted by Matrix, since it contained the proper name for this dish, and Google will not allow any terms that can be construed, even in the least bit, to pertain to anatomical parts involved in procreative processes. So-------

The currants are now soaking in a Designer Gin, Triple Sec, fresh Orange Juice mixture, to impart a more nuanced flavor to them. Tomorrow morning I'll hit the kitchen, bright and early, and make the dish.

Once I taste the finished product, I'll either post the recipe, or wait until I improve on it, and give it another go.

Stay tuned.....

 

[Marie5656]

I have seen the product on store shelves here. Not sure if the canned is as good as fresh, but it sounds good. Cannot wait to hear your review of the recipe.

 

[Pinky]

Mmmm, I bet your kitchen smells good. I would have to try one of the currants

 

[Ruthanne]

I look forward to the recipe and a slice emailed to me..hahaha..just kidding.

 

[RadishRose]

My previous, detailed post about this dessert was deleted by Matrix, since it contained the proper name for this dish, and Google will not allow any terms that can be construed, even in the least bit, to pertain to anatomical parts involved in procreative processes. So-------

The currants are now soaking in a Designer Gin, Triple Sec, fresh Orange Juice mixture, to impart a more nuanced flavor to them. Tomorrow morning I'll hit the kitchen, bright and early, and make the dish.

Once I taste the finished product, I'll either post the recipe, or wait until I improve on it, and give it another go.

Stay tuned.....

Where did you find the currants, TG?

 

[Gary O']

The currants are now soaking in a Designer Gin, Triple Sec, fresh Orange Juice mixture, to impart a more nuanced flavor to them

Pard, if those currants are anything like the wild ones up at the cabin, you done good in soaking 'em. Alone, they have nigh onto zero flavor.

 

[hollydolly]

Currants here have plenty flavour, you could also use raisins, but dust them in a little flower to stop them sinking to the bottom...

This is how it should look when it's finished... or a variation of that...

 

[treeguy64]

Where did you find the currants, TG?

Interestingly, Whole Foods didn't have them, although Amazon showed that they could deliver them, tomorrow, to my doorstep, via their Whole Foods division.

I drove a mile to Natural Grocers, and they had them. Cool! There's a Natural Grocers in Woodland Park, CO., and that's #1 on our list of possible towns to move to.

 

[RadishRose]

Interestingly, Whole Foods didn't have them, although Amazon showed that they could deliver them, tomorrow, to my doorstep, via their Whole Foods division.

I drove a mile to Natural Grocers, and they had them. Cool! There's a Natural Grocers in Woodland Park, CO., and that's #1 on our list of possible towns to move to.

All right!

 

[treeguy64]

Currants here have plenty flavour, you could also use raisins, but dust them in a little flower to stop them sinking to the bottom...

This is how it should look when it's finished... or a variation of that...

Holly, you've set the bar pretty high. I'm going to give it all I got! This is getting more interesting, more fun, as I prepare this dish with a bunch of good people looking over my shoulder, kinda/sorta.

Not to make excuses, beforehand, but the excellent crumb texture in your pic, and fairly uniform currant distribution, may be more difficult for me to achieve with the vegan recipe I've concocted. I am hoping the coconut oil holds its own, literally, compared to the suet in the usual recipe, but I have my doubts. Also, whole milk, with its butterfat content, adds more bulk than soy milk. We'll see how it all comes together, pun intended.....

 

[Catlady]

I look forward to the recipe and a slice emailed to me..hahaha..just kidding.

If you get one, I want one, too!

 

[treeguy64]

Update: The two logs are in the steamer. The custard is cooling. In two hours I'll know what I have. I will update, again.

 

[treeguy64]

Voila! Tastes amazing, good crumb, good texture! Recipe to follow.

 

[RadishRose]

Looks good @treeguy64 !

 

[treeguy64]

English Sponge Pudding with Currants (Yeah, OK.)

1 cup AP Flour
1½ tsp. Baking Powder
½ tsp. Salt
½ cup softened Coconut Oil
⅔ cup Currants
⅓ cup Powdered Sugar
Finely grated zest from one Orange, one Lemon
⅓ cup Soy Milk with a dash of Almond Extract
¼ cup Triple Sec, dash of Gin, dash of fresh- squeezed OJ.
pinch of Salt

Soak the currants, overnight, in the Triple Sec mixture. You want them to take on a slightly orange taste accent.

Combine the dry ingredients in a bowl. Whisk gently to mix. Add the currants and any leftover liquid in the bowl. Add the Coconut Oil. Mix. Add the Soy Milk with the Almond Extract, a little at a time, to the mix, until you get a sticky but cohesive mass. Don't necessarily use it all, if things are getting too mushy. Roll that mass in your moistened hands to form a log, about 2" in diameter. Cut in half, making two shorter logs. Wrap oiled Parchment Paper, around the logs, in egg roll fashion, and place in a steamer basket over enough water to give you about 2 hrs. of steaming time. Put a lid on your steamer. Check the water level from time to time, replenishing when necessary. When you check your logs, you'll know they're done when they offer spongy, but firm(-ish), resistance when pressed on with the back side of a spoon. Cut the flame. Lift steamer onto counter, using good mitts. Tilt the steamer, and let the logs roll out. Carefully free them from the parchment paper. Let them cool for around 15 minutes. If you try to slice them while they're very hot, they'll fall apart.

For the custard:

2 cups of Soy Milk
2 tbsp Sugar
3 tsp Vanilla Extract
2 tsp Cinnamon
1 tbsp Brandy
3 tbsp Cornstarch
Pinch of Salt

Combine and mix the first five ingredients, but leave about a ¼ cup of Soy Milk. Add the Cornstarch to that portion and mix very well. Heat the first mix until the sugar dissolves. Pour in the Cornstarch mixture. Stir. Heat the mixture until it thickens, uniformly. Bring to a boil, but keep stirring, or you'll get a burnt taste, and lumps. Remove from the heat and allow to cool.

Spoon liberally onto your sponge cake, and enjoy.

Bon appetit!

 

[RadishRose]

You're a genius!

Anywhere you could market that? You can call it "Spotted Vick", the V for vegan.

 

[treeguy64]

You're a genius!

I wish!

 

[treeguy64]

A new pic, that shows the very good currant distribution. The coconut oil did its trick: The roll firmed up in the fridge, overnight, allowing me to make thin, clean slices, this morning. Along with my vegan custard, this is, truly, a great little dessert, after my usual AM porridge.

I encourage everyone to make this great treat from the UK. You'll be very glad you did! (Feel free to use my vegan recipe version.)

 

[Pinky]

Looks delicious! I could almost smell and taste it from just looking at it ... mmmmm!!