Dundee Pudding Recipe
Dundee Pudding Recipe with Sugar, Cake Crumbs, Vanilla, Butter, Apples, Flour, Raisins, Baking Powder, Breadcrumbs, Eggs & Milk.
INGREDIENTS
3 oz (75g) Sugar
2 oz (50g) Cake Crumbs
1/2 teaspoonful Vanilla Essence
3 oz (75g) Butter
2 Apples
Pinch of Salt
3 oz (75g) Plain Flour
4 oz (100g) Muscatel Raisins
1 1/2 teaspoonfuls Baking Powder
3 oz (75g) Breadcrumbs
2 Eggs
Milk to mix
METHOD
Beat the Butter and Sugar to a cream. Mix the Cake Crumbs and Flour together, and add the Flour and Egg alternately to creamed Butter and Sugar, until well beaten in. Chop the Raisins, and them to the mixture. Peel and shred the Apples, and add all the other ingredients, using a little Milk if necessary to make a soft mixture.
Butter a plain mould and decorate in a star pattern with stoned raisins. Pour in the mixture, and steam for 2 hours. Serve with Custard.
Based on the Dundee Pudding recipe in:
Cookery Illustrated & Household Management
by Elizabeth Craig (Odhams Press 1936).