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Syrup Pudding Admin | 24 Mar : 11:40
Comments: 4
Reply to this
  • 4 ounces (115 grams) suet
  • 8 ounces (240 grams) raisins or sultanas
  • 1 orange, zested
  • 4 1/2 ounces (120 grams) plain flour
  • 4 1/2 ounces (120 grams) sugar
  • Grated nutmeg to taste
  • Pinch salt
  • 1 egg, beaten
  • 1 pint (140 millilitres) milk


Grease a 3-pint pudding basin. Mix all the dry ingredients
together, Add the beaten egg and milk and mix well. Put two or
three tablespoons golden syrup or treacle in the basin and pour
the mixture carefully on top.Cover with tin foil, and put the
basin in a saucepan with water half-way up the sides of the
basin. Bring the water to the boil, put on a tight-fitting lid,
and simmer for about 3 hours, remembering to top up with boiling
water now and then.
Serve with custard or on its own.

Admin | 24 Mar : 12:33
Comments: 4
Reply to this 		Bread and Butter Pudding

  • 10 Thick slices of white bread, [crusts cut off]
  • 50 g Butter
  • vanilla essence
  • 400ml Double cream
  • 150 ml Milk
  • 7 Egg yolks
  • 160 g Caster sugar
  • 1 tbs Brown sugar
  • 25 g Sultanas
  • 25 g Raisins
  • Zest of one lemon


Bring to the boil in a saucepan, the cream, milk and Vanilla essence.
Whisk together the egg yolks and caster sugar in a bowl.
Allow the cream to cool , then strain it into the egg mixture, while stirring.
Butter the bread and cut into triangular quarters or halves, and arrange in an oven dish in three or four layers
Place the fruit and zest between the layers and pour over the warm custard, and leave it to stand for 30 minutes before cooking, making sure that the bread absorbs all the custard.
Bake in the oven on a low heat for 30 minutes until the pudding begins to set. Don't overcook it or the custard will scramble. Remove the pudding from the oven, sprinkle over the
brown sugar and finish under a hot grill until browned and crisp. Serve on its own or with
cream or custard.Serves 4 to 6.