Black cap pudding recipe
Black Cap Pudding recipe
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
medium
n/a
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