Steam or Boiled Pudding Teatime Treats Ideas
Batchelors Pudding Recipe
This is a recipe for a very rich victorian pudding. Most commonly referred to as batchelors pudding (not sure why) it is a realtively simple apple steam pudding.
- 2 (very large) or 3 (large) cooking apples, peeled, cored and chopped
- Grated rind of half a lemon
- Pinch grated nutmeg
- Pinch salt
- 4 oz fresh white breadcrumbs
- 1 dessertspoon melted butter
- 4 oz currants or sultanas
- 2 small eggs, beaten
- 3 oz caster sugar
- A little milk
- 1/2 teaspoon baking powder
Grease a 2 pint pudding basin with butter. In a bowl, mix together the apples, breadcrumbs, dried fruit and sugar and then stir in the lemon rind, nutmeg and salt. Melt the butter and add it along with the eggs, stir well, cover and leave to stand in a cool place for 20 to 30 minutes.
Then mix in sufficient milk to give a dropping consistency and stir in the baking powder. Spoon into the pudding basin and smooth over. Cover with buttered greaseproof paper and seal with kitchen foil. Place in a steamer set over a saucepan of boiling water and steam for 2&1/2-3 hours, topping up the water as necessary. Turn out on to a warm serving plate and serve with custard. Serves 4 to 6.
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For US to UK equivalents for food weights and measurements see this rough guide
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