I know! I’ve been posting TOO MANY SWEET RECIPES lately.
But I haven’t yet written about this year’s Pudding Hollow Pudding Festival. So here’s a brief report for pudding fans along with the winning recipe, a (gulp!) sweet pudding.
Save it for Thanksgiving when the calories will be just a small part of the day.
Our Day of Pudding was exhausting—and exhilarating—and just plain fun.
Its spooky scheduling (Halloween!) this year was an accident—the result of musical director Alice Parker’s busy schedule. We were a little worried that having the festival on this busy day would reduce attendance, but we had no choice so we decided to do it anyway.
It turns out that Halloween is a GREAT day for puddings! Several contestants (and even members of the general public) came in costume. Everyone seemed to enjoy the new prizes for best costume, spookiest pudding, and best pumpkin pudding.
Our wonderful judges—Edie Clark of Yankee magazine, Kathleen Wall of Plimoth Plantation, and Michaelangelo Wescott of the Gypsy Apple Bistro—had to work extra hard this year.
In the past we have held a semi-final round a few weeks before the big day to cull our finalists down to a manageable 15. This year the Sons & Daughters of Hawley had a heavy schedule and couldn’t face adding the semi-finals to it.
The judges therefore had all 27 entries to work on. I have a feeling their digestive systems are only now recovering from the experience!
If we had cut off entries earlier, however, the panel wouldn’t have been able to taste the pudding that won this year.
Paula Zindler of Cummington, Massachusetts, told me she only decided to enter the contest the week before Halloween. Her pumpkin gingerbread pudding delighted both the eyes and the taste buds.
As always, our entertainment took a lighthearted look at the culinary history of my hometown of Hawley, Massachusetts. “The Witches of Pudding Hollow” stirred up a big pot of potion and a lot of fun for thespians and audience members alike.
To read Edie Clark’s description of the judging process, please visit her blog. And if you’d like to see more photos of our big day, please go to the Pudding Festival web site. Meanwhile, here is Paula’s winning pudding recipe.
But I haven’t yet written about this year’s Pudding Hollow Pudding Festival. So here’s a brief report for pudding fans along with the winning recipe, a (gulp!) sweet pudding.
Save it for Thanksgiving when the calories will be just a small part of the day.
Our Day of Pudding was exhausting—and exhilarating—and just plain fun.
Its spooky scheduling (Halloween!) this year was an accident—the result of musical director Alice Parker’s busy schedule. We were a little worried that having the festival on this busy day would reduce attendance, but we had no choice so we decided to do it anyway.
It turns out that Halloween is a GREAT day for puddings! Several contestants (and even members of the general public) came in costume. Everyone seemed to enjoy the new prizes for best costume, spookiest pudding, and best pumpkin pudding.
Our wonderful judges—Edie Clark of Yankee magazine, Kathleen Wall of Plimoth Plantation, and Michaelangelo Wescott of the Gypsy Apple Bistro—had to work extra hard this year.
In the past we have held a semi-final round a few weeks before the big day to cull our finalists down to a manageable 15. This year the Sons & Daughters of Hawley had a heavy schedule and couldn’t face adding the semi-finals to it.
The judges therefore had all 27 entries to work on. I have a feeling their digestive systems are only now recovering from the experience!
If we had cut off entries earlier, however, the panel wouldn’t have been able to taste the pudding that won this year.
Paula Zindler of Cummington, Massachusetts, told me she only decided to enter the contest the week before Halloween. Her pumpkin gingerbread pudding delighted both the eyes and the taste buds.
As always, our entertainment took a lighthearted look at the culinary history of my hometown of Hawley, Massachusetts. “The Witches of Pudding Hollow” stirred up a big pot of potion and a lot of fun for thespians and audience members alike.
To read Edie Clark’s description of the judging process, please visit her blog. And if you’d like to see more photos of our big day, please go to the Pudding Festival web site. Meanwhile, here is Paula’s winning pudding recipe.
The Witches of Pudding Hollow (I'm the short witch in the middle) sing about their brew.Paula’s Pumpkin Gingerbread Pudding
for the Pumpkin Gingerbread:
Ingredients:
1-1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1 cup pumpkin puree
1 cup sugar
1/3 cup light brown sugar
3 tablespoons melted sweet butter
1/3 cup milk
2 large eggs
2 tablespoons minced fresh ginger
Instructions:
for the Pumpkin Gingerbread:
Ingredients:
1-1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1 cup pumpkin puree
1 cup sugar
1/3 cup light brown sugar
3 tablespoons melted sweet butter
1/3 cup milk
2 large eggs
2 tablespoons minced fresh ginger
Instructions:
Preheat the oven to 350 degrees. Butter a loaf pan well; then line the bottom with buttered waxed paper. Sift the dry ingredients together and set aside.
Combine the wet ingredients in a large bowl and beat until well blended. Gradually add the flour mixture to the pumpkin mixture, stirring until smooth.
Pour the batter into the prepared pan and bake for 1 hour 10 minutes. Allow to cool completely in the pan, covered with plastic wrap.
Cut the loaf into quarter-inch slices and line a 10-inch buttered ovenproof dish with the slices. (The dish must have 2-inch sides.) Set aside.
for the Vanilla Custard and Assembly:
Ingredients:
Combine the wet ingredients in a large bowl and beat until well blended. Gradually add the flour mixture to the pumpkin mixture, stirring until smooth.
Pour the batter into the prepared pan and bake for 1 hour 10 minutes. Allow to cool completely in the pan, covered with plastic wrap.
Cut the loaf into quarter-inch slices and line a 10-inch buttered ovenproof dish with the slices. (The dish must have 2-inch sides.) Set aside.
for the Vanilla Custard and Assembly:
Ingredients:
2 cups milk
2 cups heavy cream
1 cup sugar
3 whole eggs plus 8 egg yolks
1 tablespoon vanilla
Instructions:
2 cups heavy cream
1 cup sugar
3 whole eggs plus 8 egg yolks
1 tablespoon vanilla
Instructions:
Combine the milk, cream, and sugar in a heavy saucepan over low heat, stirring until the sugar dissolves. Remove from heat and cool by stirring for 5 minutes.
Combine the whole eggs, egg yolks, and vanilla in a large bowl and beat lightly until well blended. Quickly whisk 1/2 cup of the slightly cooled milk into the egg mixture and then slowly pour the egg mixture into the milk pot, whisking continuously over low heat.
When the milk mixture just begins to put off steam, remove it from the heat and pour it into the baking dish. Allow the custard to soak into the bread for 10 minutes.
Place the baking dish into a pan of hot water in a 350 oven for 50 minutes or until the custard is set. Enjoy at any temperature.
Combine the whole eggs, egg yolks, and vanilla in a large bowl and beat lightly until well blended. Quickly whisk 1/2 cup of the slightly cooled milk into the egg mixture and then slowly pour the egg mixture into the milk pot, whisking continuously over low heat.
When the milk mixture just begins to put off steam, remove it from the heat and pour it into the baking dish. Allow the custard to soak into the bread for 10 minutes.
Place the baking dish into a pan of hot water in a 350 oven for 50 minutes or until the custard is set. Enjoy at any temperature.
Serves 8 to 10.
Crowning the Winner
Why are some of the best things that show up on line about food?
ReplyDeleteFood holds universal appeal. My grandfather used to say that he couldn't think of ANYTHING else he could do three times a day every day of his life and still enjoy it.........
ReplyDeleteWitches of Pudding Hollow present your puddings!! What an evocative name, and a great image.
ReplyDeleteDad thought Sunday dinner was the most important event in the week. Much more than a meal. But if the food wasn’t good, the event didn’t work.
ReplyDeleteThe company helps, too, Douglas. Thanks to both you and Bren for stopping by. We witches like company!
ReplyDeleteYour town sounds like the best place in the world to live! And pudding to boot!! (Your grandfather sounds very wise indeed).
ReplyDeleteIt is a LOVELY place to live (although sometimes at pudding time of year a very fattening one)............
ReplyDelete