An old proverb says
„The proof of the Pudding is in the eating“
meaning that the true value or quality of something can only be judged when it’s put to use or tried and tested.
So let’s make, test and eat Pudding for Sugar High Friday. I’m thrilled to be the host of one of the oldest and most revered food blogging event, created by Jennifer, the Domestic Goddess.
After 37 events it was not easy to pick a theme. With Chrismas approaching I finally picked Pudding. Of course for this event just the dessert and not the savory dish. But still there is a wide choice. You can prepare baked, steamed and boiled Puddings or the creamy ones. Not allowed are instant Pudding powders or mixes.
I’m looking forward to see a a lot of Puddings, hopefully from all over the world!
How to participate:
Please read and follow the instructions below.
- Make Pudding, take pictures (if possible) and blog about between now and Monday, December 24, 2007
(for non-English blogs please add an English translation of your entry)
- Please link back to this announcement in your post, and eventually to the roundup.
-
- Send an email to shfpudding(at)gmail.com including
– your name
– your blog’s name and your blog’s URL
– the recipe name and the post’s URL
– your hometown/region and country
- Last day of submission is Monday, 24 December.
I will post the roundup on Sugar High Friday, 28 December.
If you have any question or suggestion don’t hesitate to contact me.
***
Please feel free to promote the event by sticking the logo on your blog.
Leslie from definitely not martha posted last month’s Sugar High Friday roundup here and here.
Sag mal Zora, wie kommst Du neben backen, Garten, Plätzchen backen eigentlich noch dazu, einen neuen Event zu organisieren. Wow, da wird’s mir ja ganz schwindelig und ich krieg ein schlechtes Gewissen, weil ich faul auf dem Sofa liege…
Mit Pudding meinst Du den englischen, gelle? Also petits fours?
Also ich kann mich Bolli nur anschliessen, wie Du das alles so schaffst ist wirklich unglaublich! (A propos, wann fangen wir denn mit dem Bewerten fuer DMBLGIT an?)
Auf das SHF Thema freu ich mich schon sehr – bisher hab ich noch nie „richtigen“ Pudding gemacht, immer nur Flammeri!
Mir geht es ähnlich wie Bolli – obwohl ich nicht auf der Couch liege, ganz im Gegenteil – schaffe ich es kaum die Blogs zu lesen, geschweige denn einen Event zu organisieren, hast du die Heinzelmännchen aus Köln als Dauergäste? ;-)
REPLY:
Mit Pudding sind „gewöhnliche“ Puddings (Vanille, Schocki, Griess etc.) aber auch diese englischen gebackenen Puddings gemeint. Jedoch keine Petits Fours. Beim Logo handelt es sich um das offizielle Logo von Sugar High Friday und ist deshalb nicht auf mein Thema bezogen.
To make it more clear the following are considered as Puddings:
Bread pudding
Bread and butter pudding
Cabinet pudding
Carrot pudding
Chè
Cheshire pudding
Chocolate pudding (British Isles and Australasian version)
Christmas pudding („plum pudding“)
Clootie dumpling
Cottage pudding
Duff
Grape-Nuts pudding
Indian pudding
Figgy duff
Figgy pudding
Fruit pudding
Hasty pudding
Jam Roly-Poly
Rice pudding
Spotted dick
Sticky date pudding
Sticky toffee pudding
Summer pudding
Bavarian cream
Blancmange
Crema catalana
Creme anglaise
Crème brûlée (burnt cream)
Creme caramel
Cornstarch puddings, including banana, butterscotch, lemon, pistachio, vanilla and chocolate (North American and Asian version)
Custard
Flan
Fool
Haupia
Junket
Mango pudding
Mousse
Panna cotta
Pot de creme
Pudding Pops
Rice pudding, including kheer
Syllabub
Tapioca pudding
Trifle
Zabaglione (sabayon)
source: Wiki
just great zorra, I have little pudding cup, just waiting for me to use them ;-))
I’m so glad I saw this post!! I definitely want to participate!! This will be my second SHF event (I participated in the SHF event with the fig theme, a few months ago). How exciting!! :0)
i must admit i miss your BBD event, but i’d like to look forward to taking part on this SHF. love the sweets! count me in, Zorra!
Count me in, Z
REPLY:
BBD is still alive! Last mont hosted by Baking History. New host and theme will be announced on 6 of December here. Stay tuned. ;-)
Very good theme!!!
I may have a the right recipe…
See you soon.
REPLY:
I have a israeli friend and he love the recipe for next hannukah. Thank you
Is it possible for me to send ina dessert that was blogged earlier by two months.
REPLY:
Preferably it should be a „new“ entry and not one from the archive. I’m sorry.
I’m working on my post now and will email the info soon! ; )