A simple steamed pudding which is an ideal family dessert, Uachdar Pudding originated in Scotland. Serve with Creme a la
Vanille.4 oz. plus
2 teaspoons butter
2 oz. sugar
1 tablespoons raspberry jam, strained
1 oz. flour
1 teaspoon bicarbonate of soda
1 tablespoon milk
1 teaspoon of the butter, grease a
1-pint pudding basin. Set aside.
In a large mixing bowl, cream the 4 ounces of butter with a wooden spoon until it is light and fluffy. Stir in the sugar and beat well until the mixture is smooth and creamy. Beat in the eggs, one at a time. Using a large metal spoon, stir in the jam. Sift the flour and soda on to the mixture and, with the spoon, carefully fold them in. Add the milk and stir until the ingredients are thoroughly combined. Spoon the batter 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 teaspoon of butter. Cut out a circle of aluminium foil the same size as the paper circle.
Put the greaseproof or waxed paper circle and the 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.
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 4 hours, adding more boiling water as necessary.
When the pudding has finished steaming, lift it out of the water. Remove and discard the foil and paper circles. Invert a serving dish over the basin and, grasping the two firmly together, reverse them. The pudding should slide out easily.