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St Fillan's Fruit Pudding
ingredients:
4 oz (125g or one cup) flour
2 oz (50g or third of a cup) fine granulated sugar
Half teaspoon baking soda
Half teaspoon cream of tartar
Pinch of salt
1.5oz (40g or less than half a stick) butter or margarine
2 eggs
2 tablespoons milk
One pound stewed fruit (eg apples, pear, rhubarb, gooseberries or figs etc)
method:
The quantities are sufficient for 4/6 people, depending on appetites!

Mix together the dry ingredients and then rub in the butter. Mix (but don't beat) the white and yolk of the eggs, make a well in the centre of the flour mixture and add the eggs. Mix to a thick batter adding milk as required.
Place the stewed fruit along with their juices in the foot of an oven-proof dish. Drop in the batter on top in spoonfuls.
Bake in a pre-heated oven at 375F (190C or Gas Mark 5) for half an hour or until the paste has risen and turned golden and cooked through. Serve warm or cold.

observations:
St Fillan's is a Perthshire village at the eastern end of Loch Earn. Here is a recipe which originated many years ago in the Scottish Women's Rural Institute.
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