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Exeter Pudding

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Ingredients
  Breadcrumbs 5 Ounce
  Ratafias 1 Ounce
  Finely shredded suet 3 1⁄2 Ounce
  Sago 2 Ounce
  Castor sugar 3 Ounce
  Grated lemon rind 1⁄2 Teaspoon
  Eggs 3
  Milk/Cream 3 Tablespoon
  Sponge cakes 2
  Jam 3 Tablespoon
For sauce
  Blackcurrant jelly 3 Tablespoon
  Water 3 Tablespoon
Directions

Coat a well-buttered mould or pie-dish with some of the breadcrumbs.
Cover the bottom with some of the ratafias.
Mix together the rest of the breadcrumbs, suet, sago, sugar and grated lemon rind.
Stir in the well-beaten eggs, milk and rum (if used).
Put some of the mixture into the lined dish.
Cover with slices of sponge cake.
Spread thickly with jam and place a few ratafias on top.
Repeat this until all the ingredients are used up, finishing with the breadcrumb mixture.
Bake gently in a moderate oven (350° F., Gas 4) for about 1 hr.
Make the sauce by boiling together the blackcurrant jelly, water and sherry (if used).

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Baked
Dish: 
Pudding
Cook Time: 
60 Minutes

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