Dunesslin Pudding RecipeOrigin: Scottish Period: Traditional |
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A traditional Scottish version of the sponge pudding that either has honey, syrup or jam in its base so that when you tip the pudding out of the baking tin the jam or syrup runs down the site. This is a traditional Scottish version of these various boiled puddings. Ingredients:
4 tbsp jam or stewed fruit 
Dunesslin Pudding Preparation:Method:Butter the inside of a 1l oven proof pudding bowl and set the jam (or stewed fruit) in the bottom. Mix the flour and sugar in a pan over low heat and gradually add the milk, stirring well. Cut the butter into small cubes, add to the mixture and stir in. Bring the mixture to a boil and continue cooking until it thickens. Allow the mixture to cool slightly then ad the lemon juice and eggs. Beat the batter until smooth then pour into the pudding bowl. Place the bowl in an oven pre-heated to 180°C and bake for about 20 minutes, or until nicely browned on top. Allow the pudding to cool then turn onto a serving plate so that the jam runs down the side of the sponge. Serve hot. |
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