Thank you!
Your support is sustaining the future of local news in our communities.

What We Mean When We Talk About Pudding

What We Mean When  We Talk About Pudding
Fortnum & Mason is holding a contest to create a dessert to honor Queen Elizabeth’s Platinum Jubilee. The famous Coronation Chicken, in this photo, was created for the queen in 1953. Photo by Cynthia Hochswender
Photo by Cynthia Hochswender

Most Brits have at least heard of Coronation Chicken and have probably eaten it at least once. For those who haven’t, it’s kind of a curry-based cold chicken-with-sauce that was invented in 1953 for Queen Elizabeth’s coronation luncheon. It was created by garden writer Constance Spry and Cordon Bleu London instructor Rosemary Hume, and was officially known as Poulet  Reine Elizabeth.

This year marks the queen’s 70th year on the throne. A Platinum Jubilee is being planned.

As far as I can tell this is the first regal celebration (since 1953, when Coronation Chicken was invented) when a bespoke recipe is being developed: Earlier this year, the famed Fortnum & Mason announced thatit’s having a Platinum Pudding Competition, which is in mid-bake right now.

On Feb. 21, the panel of eight judges selected five finalist recipes. From March 14 to 21, the baker/chefs will meet up in London at Fortnum & Mason to make their creation, just like on the Great British Baking Show.

Adding to the TV Cookoff Ambience: One of the judges for the Platinum Pudding Competition is GBBS judge Dame Mary Berry.

If you want to follow along with the excitement, you can go to www.fortnumandmason.com/platinum-pudding.

An essential question the website answers is one that perplexes many non-Brits: What exactly is a pudding?

So many kinds of pudding

In America, when we talk about pudding it usually means some type of custard.

The Fortnum & Mason pudding page explains that, “Although the term ‘pudding’ has become synonymous with dessert in Britain, not all puddings are desserts, while all desserts are puddings in the modern sense of the word.”

The page then goes on to explain the history of puddings and the differences between puddings: boiled and steamed; baked; bread; batter; milk; and “jellies” (which in the U.S. we would call gelatin or Jell-O).

For the Platinum Pudding, entries are expected to be sweet, not savory; easy enough that the average person can make them at home; attractive and delicious; and they should have a story or history that makes them more than a bunch of ingredients.

How to make Coronation Chicken

Returning to Coronation Chicken, a history of the recipe can be found at www.cordonbleu.edu/london/coronation-chicken/en. It doesn’t specify that curry was used in honor of the link between India and England, probably because India had earned independence six years earlier, in 1947. But despite any official link between the two countries, it does seem that curries make up a large part of the diet of many Brits, if BBC television programs can be believed.

I test cooked some Coronation Chicken this week and found it extremely scrumptious and hard to stop eating.

I ended up using a recipe from a cookbook by a famous South African restaurant (“A Week in the Kitchen”), which uses the curry sauce as a dressing on the side of sliced chicken breasts. Most recipes mix it all together in a kind of chicken salad.

I’ll warn that this recipe is hot and spicy; if you want it milder, leave out or decrease the chile powder. If you don’t have cumin, cardamom and turmeric in your spice collection, ignore them and/or increase the curry powder to compensate.

This dish is extremely fragrant, and will leave your entire home smelling like curry for about 18 hours.

The recipe calls for eight chicken breasts; you can make as much chicken as you want with no problem. I haven’t tried to do the math to decrease the sauce quantity.

 

Coronation Chicken

Adapted from “A Week in the Kitchen” by Karen Dudley

Serves eight

 

Eight boneless, skinless chicken breasts; salt and pepper to taste; olive oil; lemon juice

Two yellow onions, peeled and chopped; 2 tbsp. cooking oil; 4 tbsp. mild curry powder; 1 tsp. ground cumin; 1 tsp. turmeric; 1/2 tsp. chile powder; 1 cinnamon stick; 5 crushed cardamom pods (about a half teaspoon of powder); 1 bay leaf

4 tsp. tomato paste; 1/2 cup chicken stock;   2 tsp. sugar; salt and pepper to taste; 2/3 cup mayonnaise; 2/3 cup (150 grams) thick Greek yogurt; the juice of one fat lemon; 2 tbsp. chutney (you can use a winter compote of dried fruit or some marmalade instead)

Optional garnishes: toasted almond slivers; fresh coriander/cilantro

 

Preheat your oven to 325 degrees. Season the chicken breasts with olive oil, lemon juice and salt and pepper to taste. Bake for about a half hour, until they’re done. You can also poach the chicken in a bit of water, and then use the broth in your sauce.

Sauté the onions in the oil until they’re translucent, about 10 minutes on low to medium heat.

Add all the spices and cook at medium heat for a few minutes; then  add the tomato paste, chicken stock, sugar and salt and pepper. Cook for about five minutes, until the flavors blend and the spices are no longer powdery.

Let the sauce cool. Let the chicken breasts cool (you don’t want to slice them while they’re hot or they’ll fall apart).

When the sauce is cool, add the mayonnaise and yogurt, lemon juice and chutney/compote/marmalade.

Arrange the chicken slices on each plate and add the finished sauce over half the meat. Garnish if you like.

I personally think roasted carrots and potatoes make a nice side, to help absorb the heat. Rice would work, too. Traditionally, Coronation Chicken is served with some kind of cold salad.

 

Latest News

Undermountain Trail

An after-dark rescue on the Undermountain Trail on Monday, Aug. 24 prompted officials to warn unprepared hikers from setting out close to sundown.

Alec Linden

SALISBURY — A nighttime rescue involving approximately 18 emergency responders has prompted local officials to warn hikers against entering the Bear Mountain area without adequate supplies or enough time to return before dark.

Crews were dispatched to the Undermountain Trail trailhead on Undermountain Road shortly before 9 p.m. Monday, Aug. 24, after two hikers called 911 to report that one of them, a 62-year-old woman, was experiencing numbness on one side of her body.

Keep ReadingShow less
“The Divine Sister” comes to Sharon Playhouse for one-night benefit
Playwright and performer Charles Busch is “The Divine Sister.”
Provided

Continuing a popular tradition, the Sharon Playhouse will present a one-performance-only staged reading of “The Divine Sister,” another riotous comic romp by the acclaimed playwright and performer Charles Busch, on Friday, Aug. 28 at 7 p.m.

The play is a wild and witty homage to Hollywood films that feature nuns — from “The Song of Bernadette” and “The Bells of St. Mary’s” to “The Singing Nun” and “The Sound of Music.” It is classic Charles Busch: wickedly funny, gloriously over-the-top and overflowing with theatrical joy.

Keep ReadingShow less

KK Kozik sees things differently

KK Kozik sees things differently

KK Kozik in her studio

Natalia Zukerman
Maybe it takes the ability to interpret what you’re looking at to really see.
— KK Kozik

KK Kozik has a theory about getting older.

“I don’t think you have eyes to see until you have eyes to see,” said the painter. “And maybe it takes the ability to interpret what you’re looking at to really see, and maybe that’s what comes with wisdom.”

Keep ReadingShow less
google preferred source

Want more of our stories on Google? Click here to make us a Preferred Source.

Lakeville Open Horse Show returns for 69th year

Jazzmine Bone and A Stitch in Tyme power through the Gambler’s Choice run during the 2024 Lakeville Open.

Caitlin Von Graf

For nearly seven decades, the Lakeville Open Horse Show has brought riders, horses and spectators together for a day of competition and community.

This year’s show takes place on Sunday, Aug. 30, at Riga Meadow at Coole Park, 1031 Bengal Amenia Road in Millbrook.

Keep ReadingShow less
A new home for contemporary music in Connecticut

This year, the ARChive of Contemporary Music, or ARC, is moving its collection to a permanent home in Ridgefield, Connecticut.

ARC is somewhat hard to imagine. Comprised mainly of huge collections from musicians, archivists, and DJs, it has compiled more than three million sound recordings, consisting of over 90 million songs.

Keep ReadingShow less
A Vietnamese water puppet musical returns to the quarry where it began

“The Magnificent Ms. Pham” combines Vietnamese water puppetry, shadow theater, music and storytelling.

Provided

“The Magnificent Ms. Pham,” the first Vietnamese American water puppet show, is returning to the water where it was born. The perpetual motion puppet show will be at TurnPark Art Space in West Stockbridge, Mass., Aug. 28 and 29, following a sold-out New York City premiere earlier this year. The production was originally developed at TurnPark, where its puppets first danced across the surface of the quarry lake.

Created by Vietnamese American artist Tommy Nguyen and director and designer Doug Fitch, the production tells the story of Nguyen’s mother, Kim Pham, and her journey from Vietnam to the United States. The story moves between memory, Vietnamese history and mythology, and the realities of immigration, following Kim from her childhood in Vietnam through her escape as a “boat person” and eventual life in Houston, Texas.

Keep ReadingShow less
google preferred source

Want more of our stories on Google? Click here to make us a Preferred Source.

google preferred source

Want more of our stories on Google? Click here to make us a Preferred Source.