Drumlanrig Pudding RecipeOrigin: Scottish Period: Traditional |
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In my quest to gain as many rhubarb-related recipes as possible I came across this one several years ago. I've made it several times, but the original recipe has been sitting in a box of cuttings and clippings for several years. I've finally unearthed it and now I've decided to annotate and publish for the web. Basically it's a twist on a summer pudding but using layers. Ingredients:
500g rhubarb 
Drumlanrig Pudding Preparation:Method:Wash, peel and trim the rhubarb then cut into 3cm lengths at an angle. Place in a large pan with a little water and enough sugar to suit your taste (I like mine very tart so 30g would be enough for me, it might be closer to 120g for other people). Bring to a boil, reduce to a simmer then continue cooking until the rhubarb is completely soft and is breaking down. Take a 1.5kg pudding basin and butter it lightly. Cut one slice of bread so it fits the bottom of the bowl. Spoon over some of the hot rhubarb then add another layer of bread, followed by a layer of rhubarb. Keep on assembling in this manner until the pudding basin is completely full (remember to finish with a layer of bread). If the basin is too big for your slices overlap them so that each layer covers the entire surface of the rhubarb. Place a plate that's slightly smaller than the mouth of the basin on top and add a weight. Store in a cool place for 24 hours then un-mould, slice an serve with cream and a sprinkle of brown sugar. |
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