Ethnic Meals
Recipes and meal time ideas






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The site concentrates on British recipes from Scotland, England and Wales with a few recipes from Ireland, India and France "thrown in". Primarily designed to provide ethnic recipes and meals, whether you are looking for an unusual meal, a straightforward meat, fish or poultry meal dish or even a sweet pudding recipe then hopefully you will find it here.

You can search for any recipe using a variety of ways including region, country, base ingredient or "pot luck" all from the drop down menu at the top of each page.

I would like to think that all diets and paletes are catered for. If you have a suggestion or even a recipe that you would like to submit, please don't hesitate to contact me via the contact us page.







Pudding Baking Recipe Ideas
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.

Batchelors Pudding

Ingredients:

  • 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




Method:

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.

As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide

Whilst these recipes may be freely used they may NOT be reproduced in any format (for example -electronic or paper based) without the website owners PRIOR agreement.

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