Athole Pudding Recipe
Athole Pudding Recipe with Butter, Sugar, Flour, Eggs, Baking Powder & Lemon.
INGREDIENTS
2 oz (50g) Butter
2 oz (50g) Castor Sugar
2 1/2 (65g) oz Plain Flour
2 Eggs
1/2 teaspoonful Baking Powder
1 Lemon
Salt
METHOD
Beat the Butter to a cream in a basin and stir in the beaten Eggs by degrees. Add the Sugar, and flavour to taste with grated Lemon rind. Lightly sir in the Flour, sifted with the Baking Powder, and a tiny pinch of Salt. Pour into a buttered mould and bake for 45 minutes in a steady oven (350F / 180C / Mark 4).
Serve turned out onto a hot dish and sprinkled with blanched and chopped Almonds. Wine sauce can either be served separately, or poured around the pudding.
Based on the Athole Pudding recipe in:
Cookery Illustrated & Household Management
by Elizabeth Craig (Odhams Press 1936).