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Exeter Pudding

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  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

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: 
Cook Time: 
60 Minutes

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3159 Calories from Fat 1042

% Daily Value*

Total Fat 116 g178.4%

Saturated Fat 54.7 g273.3%

Trans Fat 0 g

Cholesterol 945.4 mg315.1%

Sodium 1955.3 mg81.5%

Total Carbohydrates 478 g159.5%

Dietary Fiber 6.6 g26.5%

Sugars 263.5 g

Protein 49 g97.3%

Vitamin A 24.9% Vitamin C 12.6%

Calcium 58.2% Iron 97%

*Based on a 2000 Calorie diet

Exeter Pudding Recipe