First up we cooked a savoury dish. As always we like to use produce from the Fruitloop shop. That week we had a massive pile of Asparagus and when I first read the recipe my reaction was - that's a little wrong. It intrigued me to want to make it.
With help from Jameson Marion mixed up the pudding batter.
I try to be faithful to the recipe the first time even if it means frying the bacon in 2 ounces of butter.
However our sister housewife had actually not specified the type of flour to use. Normally one makes the assumption that when the flour is not specified it means plain flour. Not in this case.
Our pudding came out flat. My cooking consultant, Mum, advised me that puddings are generally made with self-raising flour. But that doesn't mean a bit of photo styling can't make it look good!
Verdict
While it didn't rise it tasted quite nice. Was that the use of bacon? After my discussion with Mum I made it again with self raising flour and it rose amazingly but probably could have done with less cooking. It had the texture of a pudding but with a salty savoury flavour.
