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Black Cap Pudding

Trusted.Chef's picture
Ingredients
  Mixed dried fruit 3 Ounce (75 Gram)
  Soft brown sugar 2 Ounce (50 Gram)
  Melted butter 15 Milliliter (1 Tablespoon)
  Butter/Margarine 4 Ounce, softened (100 Gram)
  Caster sugar 4 Ounce (100 Gram)
  Lemon 1⁄2 , rind grated
  Eggs 2
  Self raising flour 6 Ounce (175 Gram)
  Milk 30 Milliliter (2 Tablespoon)
Directions

Crease a 900-ml (1 1/2-pint) pudding basin.
Mix together the dried fruit, brown sugar and melted butter and put the mixture in the pudding basin.
Cream together the softened butter and caster sugar until light and fluffy.
Beat in the lemon rind and the eggs, adding a little flour with each egg.
Beat in the remaining flour and milk and mix well.
Spoon the mixture into the basin and cover with greased foil.
Tie string round the rim and make a handle.
Put 1 litre (1 3/4 pints) water in the pressure cooker with the trivet and bring the water to the boil.
Lower the pudding into the cooker and put on the lid without the weight, lower the heat and steam for 15 minutes.
Then put on the weight and increase the heat to bring to low (5 lb) pressure.
Cook for 30 minutes.
Reduce pressure slowly.
Turn the pudding out on to a hot dish and serve with brandy butter or custard.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
European
Course: 
Side Dish
Method: 
Boiled
Dish: 
Pudding
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes

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