A warming, filling dish, Rothesay Pudding is an ideal winter dessert. Serve with raspberry sauce.
2 teaspoons butter
4 oz. flour
2 tablespoons sugar
4 oz. fresh white breadcrumbs
2 oz. shredded suet
4 tablespoons raspberry jam
1 teaspoon bicarbonate of soda
6 fl. oz. milk
1 teaspoon vinegar
1 teaspoon of the butter, grease a
2-pint pudding basin. Set aside.
Sift the flour and sugar into a medium-sized mixing bowl. Stir in the breadcrumbs, suet, jam and soda. Pour over the milk and vinegar and mix the ingredients together with a wooden spoon. Spoon the mixture into the prepared pudding basin.
Cut out a circle of greaseproof or waxed paper about 4-inches wider in diameter than the rim of the basin. Grease the paper with the remaining butter. Cut out a circle of aluminium foil the same size as the paper circle.
Put the greaseproof or waxed paper circle and foil circle together, the buttered side of the greaseproof or waxed paper away from the foil and, holding them firmly together, make a 1-inch pleat across the centre. Place the pleated paper and foil circle, foil uppermost, over the pudding basin. With a piece of string, securely tie the paper and foil circle around the rim of the basin, leaving a loop with which to lift the pudding out of the saucepan when it is cooked.
Place the basin in a large saucepan and pour in enough boiling water to come about two-thirds of the way up the sides of the basin. Cover the pan and place it over low heat. Steam the pudding for 2 hours, adding more boiling water if necessary.
When the pudding has finished steaming, lift it out of the water. Remove the foil and paper circles. Place a large serving plate, inverted, on top of the basin. Holding them firmly together, reverse them. The pudding should slide out easily.