English Jam Bag Pudding
Serves: 3
Irma Bergnaum
1 January 1970
Based on User reviews:
49
Spice
49
Sweetness
47
Sourness
38
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
3 tbsps
Sugar1 tbsp
Milk (hot)2.25 tsps
Active Dry Yeast (from a 1/4-oz package)3 tsp
Salt3 large
Egg1 tbsp
Unsalted Butter (melted)1 cup
Jam (thick)Directions:
1
Make starter: Stir together sugar and warm milk in a bowl
2
Stir in yeast and let stand until foamy, about 10 minutes
3
(If mixture doesn't foam, discard and start over with new yeast
4
) Stir flour into yeast mixture, forming a soft dough
5
Cut a deep X in top with sharp kitchen shears
6
Cover bowl with plastic wrap and let rise in a draft-free place at warm room temperature 1 hour
7
Stir together sugar and warm milk in a bowl
8
Stir in yeast and let stand until foamy, about 10 minutes
9
(If mixture doesn't foam, discard and start over with new yeast
10
) Stir flour into yeast mixture, forming a soft dough
11
Cut a deep X in top with sharp kitchen shears
12
Cover bowl with plastic wrap and let rise in a draft-free place at warm room temperature 1 hour
13
Make dough: Stir together sugar, salt, and hot milk in a small bowl until combined well
14
Fit mixer with whisk attachment and beat 2 eggs at medium-low speed until foamy
15
Add sugar-milk mixture and beat until combined well
16
With motor running, add (in order) 1/2 cup flour, remaining egg, 1/2 cup flour, 3 tablespoons butter, and remaining 1/2 cup flour, beating well after each addition
17
Continue to beat 1 minute
18
Switch to dough hook
19
Scrape starter onto dough with a rubber spatula and beat at medium-high speed until dough is smooth and elastic, about 6 minutes
20
Add 9 tablespoons butter and beat until incorporated, about 1 minute
21
Lightly butter a large bowl and scrape dough into bowl with rubber spatula (dough will be very sticky)
22
Lightly dust dough with flour to prevent a crust from forming
23
Cover bowl with plastic wrap and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 2 to 3 hours
24
Stir down dough with rubber spatula and lightly dust with flour (dough will still be very sticky)
25
Cover bowl with plastic wrap and refrigerate dough, stirring it again after the first hour, at least 12 hours
26
Stir together sugar, salt, and hot milk in a small bowl until combined well
27
Fit mixer with whisk attachment and beat 2 eggs at medium-low speed until foamy
28
Add sugar-milk mixture and beat until combined well
29
With motor running, add (in order) 1/2 cup flour, remaining egg, 1/2 cup flour, 3 tablespoons butter, and remaining 1/2 cup flour, beating well after each addition
30
Continue to beat 1 minute
31
Switch to dough hook
32
Scrape starter onto dough with a rubber spatula and beat at medium-high speed until dough is smooth and elastic, about 6 minutes
33
Add 9 tablespoons butter and beat until incorporated, about 1 minute
34
Lightly butter a large bowl and scrape dough into bowl with rubber spatula (dough will be very sticky)
35
Lightly dust dough with flour to prevent a crust from forming
36
Cover bowl with plastic wrap and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 2 to 3 hours
37
Stir down dough with rubber spatula and lightly dust with flour (dough will still be very sticky)
38
Cover bowl with plastic wrap and refrigerate dough, stirring it again after the first hour, at least 12 hours
39
Make pudding: Generously brush softened butter over bottom and up sides of ring mold
40
Using rubber spatula, scrape dough onto a well-floured surface and dust dough with flour
41
Roll out dough into a 10 1/2-inch disk (about 1/2 inch thick) with a well-floured rolling pin
42
Cut out 20 rounds (as close together as possible) with floured cutter
43
Gather scraps and knead once or twice, then roll out into a 5 1/2-inch disk (1/2 inch thick) and chill disk, wrapped in plastic wrap
44
Flatten 2 (2-inch) rounds of dough to 2 1/2 inches wide with floured fingertips
45
Make an indentation in center of 1 flattened round with your thumb, and place 1 level teaspoon jam in indentation, keeping edge of round clean
46
Cover with remaining flattened round and gently pinch edges using floured fingers to seal completely
47
Gently roll between floured palms to smooth seams and form a round pouch
48
Repeat with remaining rounds
49
(If rounds become too soft to work with, chill on a plate, covered
50
) Cut out 8 more rounds from chilled disk and make 4 more pouches in same manner for a total of 14 filled pouches
51
Brush tops of pouches with some melted butter
52
With floured fingers, carefully invert 7 pouches (buttered side down) into bottom of ring mold, evenly spaced and barely touching
53
Brush pouches with more butter and sprinkle pecans evenly on top
54
Make another layer with remaining 7 pouches, placing each pouch over an area where edges of pouches underneath meet (covering gaps)
55
Brush with remaining melted butter
56
Loosely cover with plastic wrap and let rise in a draft-free place at warm room temperature until pouches double in bulk, 1 to 2 hours (they will rise slightly above edge of ring mold)
57
Put oven rack in middle position and preheat oven to 375°F
58
Carefully remove plastic wrap and put ring mold on a baking sheet, then bake until top is golden brown, about 30 minutes
59
Invert onto a rack and remove ring mold
60
Cool to warm, 20 to 30 minutes, or room temperature
61
Turn right side up just before serving
62
Pull off pouches to serve (do not cut like a cake)
63
Generously brush softened butter over bottom and up sides of ring mold
64
Using rubber spatula, scrape dough onto a well-floured surface and dust dough with flour
65
Roll out dough into a 10 1/2-inch disk (about 1/2 inch thick) with a well-floured rolling pin
66
Cut out 20 rounds (as close together as possible) with floured cutter
67
Gather scraps and knead once or twice, then roll out into a 5 1/2-inch disk (1/2 inch thick) and chill disk, wrapped in plastic wrap
68
Flatten 2 (2-inch) rounds of dough to 2 1/2 inches wide with floured fingertips
69
Make an indentation in center of 1 flattened round with your thumb, and place 1 level teaspoon jam in indentation, keeping edge of round clean
70
Cover with remaining flattened round and gently pinch edges using floured fingers to seal completely
71
Gently roll between floured palms to smooth seams and form a round pouch
72
Repeat with remaining rounds
73
(If rounds become too soft to work with, chill on a plate, covered
74
) Cut out 8 more rounds from chilled disk and make 4 more pouches in same manner for a total of 14 filled pouches
75
Brush tops of pouches with some melted butter
76
With floured fingers, carefully invert 7 pouches (buttered side down) into bottom of ring mold, evenly spaced and barely touching
77
Brush pouches with more butter and sprinkle pecans evenly on top
78
Make another layer with remaining 7 pouches, placing each pouch over an area where edges of pouches underneath meet (covering gaps)
79
Brush with remaining melted butter
80
Loosely cover with plastic wrap and let rise in a draft-free place at warm room temperature until pouches double in bulk, 1 to 2 hours (they will rise slightly above edge of ring mold)
81
Put oven rack in middle position and preheat oven to 375°F
82
Carefully remove plastic wrap and put ring mold on a baking sheet, then bake until top is golden brown, about 30 minutes
83
Invert onto a rack and remove ring mold
84
Cool to warm, 20 to 30 minutes, or room temperature
85
Turn right side up just before serving
86
Pull off pouches to serve (do not cut like a cake)
87
*Available at fantes
88
Com
89
*Available at fantes
90
Com