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Dunesslin Pudding
ingredients:
4 tablespoons jam (preserve) or stewed fruit
2 medium eggs, well beaten
2 ounces (50g or half a cup) flour
1 ounce (25g or 2 tablespoons) white sugar
1 ounce (25g or quarter stick) butter
Half pint (300ml or slightly under one and a quarter cups) milk
A squeeze of lemon juice or vanilla
method:

Slightly butter the inside of a 2-pint (1 litre) pudding dish and place the jam/preserve or fruit in the foot.

Mix the flour and sugar in a thick saucepan over heat and gradually add the milk, stirring well. Cut the butter into small pieces, add to the mixture and stir until it boils and becomes thick.

Allow to cool slightly, add the lemon or vanilla and the well-beaten eggs. Beat until smooth and then pour evenly over the jam/preserve or fruit. Brown in a pre-heated moderate oven at 350F/180C/Gas Mark 4, for about 20 minutes. Serve hot.

observations:
This is another recipe published by that venerable organisation, the Scottish Women's Rural Institute using jam (conserve) or stewed fruit.
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