Guards’ Pudding

A tasty dark English pudding, sometimes known as Burbridge Pudding, Guards’ Pudding can be served with whipped cream or hot Creme a la Vanille as a warming and filling winter dessert.2 teaspoons butter

8 oz. fresh white breadcrumbs 8 oz. shredded suet 6 oz. dark brown sugar 4 tablespoons strawberry or raspberry jam

2 eggs, lightly beaten with



1 teaspoons bicarbonate of soda


1 teaspoon of the butter, grease a

3-pint pudding basin and set it aside.

In a medium-sized mixing bowl, mix together the breadcrumbs, suet and sugar. Stir in the jam and eggs mixture. Combine the mixture thoroughly and turn it into the prepared pudding basin. The mixture should only fill two-thirds of the basin.

Cut out a circle of greaseproof or waxed paper about 4-inches wider in diameter than the rim of the pudding 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 circles together, the buttered side of the paper from the foil. Holding the circles firmly together, make a 1-inch pleat across the centre.

Place the pleated circles, foil upper-most, on top of the basin and tie them on securely with string.

Place the basin in a large saucepan and pour enough boiling water into the pan to come halfway up the sides of the basin.

Place the pan over high heat. When the water comes to the boil, reduce the heat to low, cover the pan and steam the pudding for 3 hours, adding more boiling water to the pan when necessary.

Remove the pan from the heat. Remove the basin from the pan. Remove and discard the paper, foil and string. Run a sharp knife around the edge of the pudding. Place a serving dish, inverted over the top of the basin and reverse the two, giving the basin a good shake. The pudding should slide out easily. Serve immediately.

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