Black Cap Pudding RecipeOrigin: Scottish Period: Traditional |
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A traditional Scottish steamed pudding whose name is derived from the studding of currants covering the pudding's top and sides. Ingredients:
240g butter 
Black Cap Pudding Preparation:Method:Cream together the butter and sugar until light and fluffy. Add the eggs one at a time and mix thoroughly into the batter before adding the next. Mix in the flour and combine thoroughly before adding the lemon zest and lemon juice. Butter a 1l pudding basin very thickly and press the currants into the base and the sides of the basin so it's completely covered. Now pour in the batter and cover with well-buttered greaseproof paper. Completely cover the basin with a double layer of foil and tie securely in place. Either place the pudding in a steamer or sit on top of a saucer inverted in the bottom of a saucepan and fill with boiling water to half-way up the side of the pudding. Cover and steam the pudding for at least two hours, making certain you top-up the water regularly to prevent it from drying out. Allow the pudding to cool slightly then unwrap and turn onto a serving plate. Serve with lemon sauce. |
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