Cumberland Pudding

75 g (3 oz) Be-Ro Self Raising Flour
75 g (3 oz) fresh breadcrumbs
75 g (3 oz) Atora shredded suet
pinch salt
75 g (3 oz) soft brown sugar
1 lemon, grated rind only
1 large cooking apple
1 x 15 ml spoon (1 tbsp) syrup
2 medium eggs, beaten

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1 Grease a 1.2 litre (2 pint) pudding basin.
2 Mix together the flour, breadcrumbs, suet, salt, sugar and lemon rind.
3 Peel, core and finely chop the apple. Stir into the flour mixture with the syrup, eggs and mix thoroughly.
4 Place mixture in prepared basin. Cover with pleated greaseproof paper and foil and steam for 1�½ hours.
5 Turn out and serve hot with custard.

(Taken from the Be-Ro recipe bk.)

 

Must admit Gogs, we haven't had many puddings of late due to dieting but this looks tempting, might get in-house advisor to give it a go.

 

i will have a go at this Gogs thanks

mary

 

I think, strongylodon, that you won't need too many of these to be back on your diet. We naturally fat people should press for independence for (or from) Scotland with their fantastic puddings. Both savoury and sweet. Whatever happened to yoghourt?

 

Perhaps we had better imagine that we had one then!

 

In-house advisor has just seen the recipe and it looks like it's on for tomorrow. My son says he fancies a decent pud before he goes to Germany on sunday as he will be self-catering at Munich Uni for a month. He is also going to Bolivia in October for nine months, anyone know any guinea pig recipes? :D

 

Nice one !

 

Had it last sunday, very tasty.

 

you could always use 1/2 fat veggie suet - then you can have 2 portions!!!!!!! This a good one to try out on the hungry spawns to try and fill a gap......