Black cap pudding recipe

Black Cap Pudding recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the Black Cap Pudding recipe, a delightful dessert that has been enjoyed for generations. This classic recipe dates back to 18941, showcasing the timeless appeal of this sweet treat. The Black Cap Pudding is a rich and indulgent dish, made with a combination of dark chocolate, fresh cream, eggs, and a hint of vanilla. With its velvety texture and intense chocolate flavor, this pudding is sure to satisfy any sweet tooth. Indulge in this decadent dessert for a truly memorable culinary experience.

Keywords: Black Cap Pudding, dessert, recipe, chocolate, indulgent

Black cap pudding recipe details

Black cap pudding recipe, recipe Rating: 4.5
Number of votes:103 

Ingredients

	For the pudding:
2	butter, or if you want to be really unhealthy but original, white beef dripping
1 large	egg, well beaten
4	sugar
6	self raising flour
1	currants
½	lemon, zested and juiced
2 tbsp	black treacle
0.33 cup(s)	milk
½ tsp	salt
	For the sauce:
¾ pint(s)	milk
2 tsp	cornflour, heaped
2 tsp	sugar, heaped
2	bay leaves
1 strip(s)	lemon peel

Instructions

To make the pudding:
Grease a medium pudding basin or pyrex bowl, or six cups if yo want to make individual puddings. Sprinkle the currants into the bottom and add the treacle to cover the base of the container.

Cream the butter and sugar, add egg, milk, sifted flour and salt and mix well. Put the mixture carefully into the bowl trying to disturb the “cap” as little as possible. Cover with a double thickness of greased paper (greased side up) and tie firmly with string. Make a handle with the string so you can lift it easily. Place on a trivet in a large pan and steam for 2 hours.

For the sweet white sauce:
Heat the milk in a saucepan with the bay leaves and lemon rind, blend the cornflour into a little water with the sugar and pour stirring into the hot milk. Bring to a simmer and stir until thickened. Remove the bay leaves and lemon peel.

To serve:
Turn out the steamed pudding on a plate and serve with the sauce.

Preparation time:
ca. 20 min
Grade of difficulty:
medium
Calories per portion:
n/a