English Jam Bag Pudding

English Jam Bag Pudding
Photo by Romulo Yanes

Ingredients

  • 1 8 1/2-inch aluminum ring mold (6-cup capacity; 2 3/4 inches high)
  • 2 ¼ teaspoons active dry yeast
  • 1 ½ cups all-purpose flour
  • 1 tablespoon unsalted butter
  • ¼ cup milk or water
  • Rounded ½ cup thick jam or marmalade
  • 3 large eggs
  • + 9 more ingredients
    • 1 heavy-duty stand mixer with whisk attachment and dough hook
    • ¾ teaspoon salt
    • 1 tablespoon milk or water
    • 1 2-inch round cookie cutter
    • 3 tablespoons sugar
    • 12 tablespoons unsalted butter
    • ½ cup all-purpose flour
    • 1 teaspoon sugar
    • ¼ cup pecans

Stir together sugar and warm milk in a bowl. Stir in yeast and let stand until foamy, about 10 minutes. (If mixture doesn't foam, discard and start over with new yeast.) Stir flour into yeast mixture, forming a soft dough. Cut a deep X in top with sharp kitchen shears. Cover bowl with plastic wra...

View full recipe at Epicurious

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