Oh yes, it's that day again: Bogle Day. Yes, Bogle Day. Don't you celebrate it? You should.
In my tireless attempt to vive the fine tradition of Bogle Day, I give you: Bogle Cake. Or rather, Bogle pudding. In honour of a) spring b) hygiene c) fine whiskey and d) fine vegan dessertery, this year's Boggle Cake is steamed rhubarb pudding with whiskey sauce, made in my supacool vintage pudding steamer. The pudding steamer makes all kinds of claims about hygiene, so this may be the most hygienic pudding I've *ever* made. Be impressed. Be very impressed. Also, go wash your hands before reading further. And, because it is Boggle Day, the cake includes spuds. Hey, my vived tradition, my rules. Vive your own damn tradition if you want spudless cakes. This is kind of like the Scottish version of mochi. Spring mochi. Spring mochi in Scotland. With Bogles. It's got that kinda chewy, not-too-sweet thang going on. The sauce, on the other hand, is very sweet, and not unlike a nice kick in the ass.
Bogle cake.
I medium spud, grated
1 scant cup rhubarb, chopped
1/4 c currants
3 tbs grated ginger
1 lemon of zest
1/2 c. sugar
pinch salt
3/4 c white self-raising flour
(or white flour + 1 tsp baking powder)
1/4 c arrowroot flour
Mix ingredients in order. Place in greased container suitable for steaming (closed containter). Steam for 45 mins. Let cool for a bit, and then attempt to liberate the pudding from the container. This will be difficult. I failed, which is why I took the photos with the pudding already in a bowl. So, on second thought, I recommend a *well* greased container, not just one that you've lightly greased in a half-assed manner. The Bogles get angry when you slack off, and pudding welded to the extra-hygienic pudding steamer is their swift and Bogley revenge.
Whiskey sauce:
1/4 c. whiskey
1/4 c. agave
lemon juice from that lemon
1/2 tsp arrowroot.
Heat sauce until it thickens. Pour over pudding.
Bogle music: Monster Mash.
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4 comments:
I am totally celebrating bogle day with bogle cake! That looks like a delicious and very special recipe.
P.S. I sent you an email to answer your question about the sourdough :)
Thanks. I got the comments, and found the german page, which is awesome!
And you should totally celebrate bogle day! If you do, it will double the number of households celebrating it. (It's not yet a very popular holiday, but I have high hopes that it will take off any year now.) The bogle cake/pudding really *is* mochi-ish. I rather like it.
It's funny, you know, because I often feel like I do know what you're talking about. This is not one of those times.
Hmmm. I see that he bogles clearly want Jake to visit Scotland and experience the bogly wonders himself. Everybody needs a good understanding of bogles, and of hygiene too, for that matter. These things are *critical* to obtaining mastery of molecular biology at the bench.
The bogle cake was superb. It had a lovely subtle taste, the best texture for a windy cold Scottish Bogle Day night, and was topped by a scrumptious whisky sauce. The bogles were HAPPY! I ate my portion and felt pretty fine afterwards, too -- exactly none of the Kitchen Dancer's food has ever sat unpleasantly on my stomach, and that's a great achievement, especially for desserts.
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