Free Kirk Pudding RecipeOrigin: Scottish Period: Traditional |
Ingredients:
6 tbsp plain flour 
Free Kirk Pudding Preparation:Method:Add all the dry ingredients to a bowl along with the fruit, spice and zests. Mix to combine then beat in the eggs and add just enough milk to make as stiff dough. Turn into a well-greased pudding basin (about 500ml), cover with buttered greaseproof paper and then with a double layer of kitchen foil. Secure with string then place in a steamer and steam for 3 hours (make sure to top-up the water so it doesn't boil dry). Allow the pudding to cool a little then turn out onto a serving plate. Serve with custard. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Free Kirk Pudding to your online bookmark site: 
|
|
More Scottish recipes... More Welsh recipes... More English recipes... More British recipes... More European recipes... More dessert recipes... More recipes for Fruit... More steaming recipes... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with fruit and flour as primary ingredients: Gloucestershire Apple and Cheese Cake Gross-Suppe Lime Cake Buckingham-glazed Leg of Lamb Finnish Cloudberry Jelly Pea Flour Waffles Pot Roast of Pork with Grapes Tamarillo Sauce for Roast Pork Old-fashioned Sponge Cake Pita Bread Ship's Biscuit Cosa-Cosa Camaro Gâteau Caraque Strawberry Sorbet Blackcurrant Granita Irish Boiled Cake Mushrooms in a Cobnut Sauce Strawberry Milk Pudding Nederlander Boterkoeken Blackberry Schnapps Cacen Nadolig Mam Pear Sherbet Gulab Jamun Raspberry Flan with Redcurrant Glaze Gâteau Bigarreau Hari Chatni with Anardana Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
