Posted in: Recipes
Retro Recipe Revival: Spinach Pudding with Blue Cheese SauceWe recently found yet another old-school promotional Tower recipe book nestling in the archives. This latest find focuses on the iconic Tower Pressure Cooker sold throughout the early to mid-90s and has provided us with further fuel for our Retro-Recipe Revival series, allowing us to send some vintage pressure cooker recipes your way, updated to modern tastes and appliances! This week’s starter for ten (well, it serves four if we’re honest) is Spinach Pudding with Blue Cheese Sauce.
Recommended applianceTower 4 Litre Aluminium Pressure Cooker Total time to table: 30 minutes Total Cost Per Serving: £2.00 Contains Nuts? No Suitable for Vegetarians? Yes Serves: 4
- 40g unsalted butter (plus a little extra for greasing and dotting the pudding)
- x 2 tbspns fresh white breadcrumbs
- x 1 garlic clove (finely chopped)
- 225g spinach
- 450ml milk
- 40g plain flour
- x 3 egg yolks
- x 5 egg whites
- 50g blue cheese (crumbled – we recommend a nice stilton)
- Squeeze of lemon juice
- Sea salt and freshly ground white pepper
- Grease a 1.2 litre pudding bowl with the butter and coat the inside with the breadcrumbs. Place in the fridge and chill until needed.
- Heat 15g of the butter in a large pan (the Tower 20cm Porcelain Enamel Saucepan is great for this), add the garlic and cook for 1 minute until soft.
- Add the spinach and cook for a further minute until the leaves are wilted, tossing every now and again to coat with butter. Remove from the heat and season generously.
- Heat 300ml of the milk in a pan until boiling gently and, in a Tower 20cm porcelain enamel sauce pan, melt the remaining butter and stir in the flour to make a roux. Next, gradually add in the boiling (making sure to whisk continuously to prevent lumps).
- Bring the sauce to a simmer and cook gently over a medium heat until it thickens, then pour half into a glass mixing bowl. Dot the pan with a few small knobs of butter – this will help stop it forming a skin.
- Allow the white sauce in the mixing bowl to cool slightly then beat in the egg yolks, followed by the cooled spinach. Season to taste.
- Place the eggs in the bowl of an electric stand mixer (we recommend the Tower 1200W Die Cast Stand Mixer), along with a pinch of salt and the lemon juice, and whisk at full speed until the egg whites have formed soft peaks.
- Mix roughly a quarter into the spinach mixture and the carefully fold in the remainder. Remove the greased pudding bowl from the fridge and spoon in the mixture. Cover loosely with cling film and prick 5-6 holes in the top.
- Bring 300ml of water to the boil in your pressure cooker(with the trivet inside). Rest the pudding bow on the trivet, replace the lid, and bring to full pressure. Cook for 15 minutes and then release using the cold water quick release method.
- Meanwhile, add the remaining 150ml of milk to the reserved roux and mix well, then add the crumbled blue cheese and stir over a gentle heat until it melts.
- Remove the pudding from the pressure cooker and leave to stand for 2 minutes before lifting out. Carefully remove the cling film, place a plate over the pudding, invert and serve immediately.
- Place on small serving plates and serve piping hot, drizzling in a hearty helping of the roux. Perfect as a pre-cursor to lamb or beef mains.
Did you like this post?