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
Glastonbury Pudding Teatime Treats Ideas

Autumn Fruit Pudding Recipe

This is a recipe for Glastonbury Pudding. This steamed sponge pudding contains a lot of rich fruits and is a tasty warming dish for autumn or Winter.

Glastonbury Pudding

Ingredients:
4oz butter
4oz caster sugar
2 medium eggs
6 oz self raising flour (wholemeal)
lemon rind (1/2 lemon-finely grated)
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Filling Ingredients:
3 tablespoons apricot jam
lemon juice (1/2 lemon)
1 medium sized cooking apple (peeled & cored, finely chopped)
3oz "no soak" dried apricots (finely chopped)


Method:
Butter a pudding basin. Prepare the sponge by either "creaming the ingredients or by placing all the ingredients in a food processor for 30-40 seconds. In a separate bowl mix together all the filling ingredients.

Place a layer of sponge mixture into the base of the pudding bowl. Top with some of the fruit mixture. Place another layer of sponge, then fruit until the mixtures are used up. Finish with a layer of sponge.

Cover with greaseproof paper and then cover and seal with kitchen foil. Steam for 2 hours. Remove the covering and leave the pudding in the basin to cool slightly for 5-10 minutes. Serve with custard or cream.

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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