It’s the final (bonus!) episode of 2018! First up: Listeners’ responses to the “Why We Bake” segment in Episode 102. What a thoughtful and heartfelt list of “whys”! Preheaters bake for stress relief, to master challenges, to practice the Danish art of hyggee (“hoo gah!”), to spend time with family, to use up leftovers, to eat more bacon and cookies, to show off (just a little!), and to to create quality treats from their kitchen. As Ootolenghi pastry chef Helen Goh said in Episode 80: “Cooking is a necessity, but baking is a choice.” And what a lovely choice it is for our Preheated family.

Singing the Praises of Figgy Pudding from Geoff and Vicky Wells

Next, the duo sing the praises of that Victorian classic, Figgy Pudding, from Geoff and Vicky Wells. No wonder someone wrote a song about this rich and delicious holiday treat! Andrea loved making this classic in her Instant Pot. She used leaf lard in place of suet, as well her beloved Billington’s Molasses Natural Unrefined Sugar, purchased on her last trip to London. She beat her ingredients together in her stand mixer. She crafted a tinfoil sling (well known to any I.P. aficionado), covered her pudding basin with parchment paper only (no cloth), then steamed her pudding for 90 minutes with a 50 minute natural pressure release. Now a sweet-fig convert, she can’t say enough about this easy and fun dessert, which she enjoyed warm and at room temperature.

Stefin was equally enamored of the traditionally stove-top steamed pudding. She used suet, incorporated all of her ingredients by hand, and covered her pudding basin with waxed paper and a tea towel. She topped up her water bath every hour with one cup of boiling water from the kettle, and took it on faith that the pudding was done after the three hours specified in the recipe. (It was). Do be careful when lifting your pudding basin out of the boiling water bath — your cloth may slip. Stefin and her husband loved it warm with vanilla ice cream, but she cautions the texture may (unpleasantly) change if you refrigerate it. She felt it was an easy-to-make dessert that paid off with a lot of drama and flavor.

December Blue Ribbons

Since December has five Mondays, it’s time for some coveted Preheated Blue Ribbons. Andrea, not surprisingly, awards hers to this episode’s Figgy Pudding, a different, easy and fun dessert which she feels will become a beloved holiday tradition. Stefin pins her ribbon on her first beverage (appropriate for Tipsy Treats month): the creamy, dreamy Homemade Irish Cream from Episode 104. Look no further for a delicious, easy and quick holiday tipple.

Previously on Preheated …

Two Years Ago: Episode 9: Champagne Dreams

One Year Ago: Episode 58: 2018 Baking Resolutions

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