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.







Traditional Irish Black Cap Pudding Recipe and Meal Ideas
Ireland Sweet and Pudding Food and Drink Ideas
Traditional Irish Black Cap Pudding Recipe

This is a recipe for a traditional Irish light sponge pudding or sweet. It gets its name from the fruit, which would have been traditionally used, namely black raspberries. Due to their rarity, these have more or less been replaced by blackcurrants.

Black cap sponge pudding

Ingredients:
1/2lb blackcurrants (washed and "topped and tailed")
2 teaspoons lemon juice
1 oz white sugar
4 oz plain flour
1/2 teaspoon baking powder
4 oz fresh white breadcrumbs
1 teaspoon grated lemon rind
2 beaten eggs
1/2 pint milk




Method:

Butter a pudding basin (2pint size). Ensure the washed blackcurrants are well drained and place in a saucepan along with the lemon juice and the sugar. Cook gently for 5 to 10 minutes. Then spoon into the pudding basin.

Sift the flour and baking powder into a different bowl. Mix in the breadcrumbs, lemon rind and sugar. Stir in the eggs, adding milk until the mixture is well combined. Leave to stand for 15 minutes (cool but NOT fridge).

Pour mixture over blackcurrants, cover with a sheet of (buttered) greaseproof paper, sealed with tin foil and steam for 2 to 2&1/2 hours. Top up the steaming pan with water as required.

This dish should serve four to six and can be served with cream or custard

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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