My jar of discarded sourdough starter was starting to get to outrageous levels – this time of the year there is a lot of sweet stuff floating around because it’s the season of excess, and I didn’t want to faff around making pikelets. So, cue the Pudding Pizza.
First prep some fruit; apple and apricots sliced and moistened with vitamin C (lime juice) to stop the apple oxidising. Grate some cheap bung-hole cheese (‘cos that’s all that was in the house).
Added just enough flour to make it workable, some brown sugar, worked until the dough is nearly coming together then sprinkled a bit of baking powder over it (there is a need for speed at this point, the acidity of the starter sets the baking powder off nearly instantly) so a super quick knead, then roll out a thick base. Throw on the fruit and cheese, into a hot oven.
Cross fingers: not at all sure if the great expeariament was gonna work or turn out as one of my tragic boo-boos. That’s a worry now because I haven’t had a total cockup for a long time: must be about due.
But not this time:
Hooray! Passed the taste test!
Another amazing world beating culinary feat. Congratulations