| 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
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| 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. |
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| 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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