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Apple Dumpling

  • 1/2 pound flour

  • 3 ounces suet
  • 11/2 teaspoons of baking powder

  • 11/2 pounds of cooking apples

  • 4 ounces of Demerara sugar
  • Cloves, or teaspoon of lemon rind
  • Pinch of salt
  • Cold water
Methodology: Prepare steamer, grease basin.
Put flour, suet, baking powder and salt into basin.
Mix to light paste with water.
Cut off third.
Roll rest out and line basin.
Wash apples, cut in thin slices, put in basin.
Add sugar, cloves and a little water.
Cover with the cut off paste.
Cover with greased paper and boil for two hours.

Baked Rhubarb Pudding

  • 3/4 of a pound of rhubarb

  • 3 tablespoons of sugar
  • 4 ounces of self-raising flour
  • Pinch of salt
  • 2 ounces of shredded suet
  • Milk
Methodology: Wipe rhubarb, cut.
Put in pie dish with sugar and 2 tablespoons of water.
Mix flour, salt, sugar, 2 tablespoons sugar and suet.
Stir in enough milk to make sticky consistency.
Spread over top of fruit.
Bake for 40 to 45 minutes in moderate oven until crisp and brown.

Bread and Butter Pudding

  • 11/2 pints milk

  • 2-3 ounces sugar
  • A few sultanas
  • 4 slices of bread
  • 1 ounce margarine
  • 2 eggs
Methodology: Spread bread and cut into squares.
Place in pie dish sprinkling sugar and sultanas between layers.
Beat egg, add milk and pour over.
Bake in an oven 375 degrees F. or gas mark 5 for 30-40 minutes.

Brown Betty Pudding

  • 2 tablespoons golden syrup
  • 1/2 teacup of water

  • 4 ounces breadcrumbs
  • 1 pound of rhubarb
  • 2 ounces of shredded suet
Methodology: Prepare rhubarb. Mix syrup, water.
Mix breadcrumbs, suet, sugar.
Sprinkle breadcrumb mixture at bottom of greased pudding basin.
Cover with layer rhubarb, pour over half syrup liquid.
More breadcrumbs, rest of fruit and syrup.
Finish with breadcrumbs pressing well down.
Tie greased paper or scalded cloth over the basin.
Steam for 11/2 hours.

Serve with custard.

Chicken Pudding

  • 1 chicken
  • 1 slice of lean ham
  • 1-2 sheeps's kidneys
  • 2 ounces mushrooms
  • A few oysters (optional)
Methodology: Clean and dry the chicken then divide into neat pieces.
Line a pudding basin with a good suet-crust, arrange the pieces of chicken neatly inside, interspered with neatly cut up ham pieces, kidneys, mushrooms, or oysters.
Season with pepper and salt and pour over all a little strong gravy, made of the chicken giblets.
The pudding should be gently boiled for 5-6 hours.

Christmas Pudding

This recipe is for a light pudding, and these quantities makes 3 puddings.
  • 1 pound breadcrumbs
  • 1 teaspoon ginger
  • 1 teaspoon salt
  • 1 teaspoon mixed spice
  • 1/4 pound sultanas
  • 4 ounces syrup
  • 1/2 pound suet
  • 1/2 pound brown sugar
  • 1/4 pound mixed peel
  • 1/4 pound currants
  • 1 pound raisins
  • 3 ounces grated carrot
Methodology: Prepare the fruit and grate the carrot.
Mix the salt and spice with the breadcrumbs.
Add the dry ingredients.
Dissolve the syrup in 2 tablespoons of warm milk.
Add to the dry ingredients.
Put into bowls and steam for 5 hours.
On day required steam for a minimum of 3 hours.


  • 4 ounces medium oatmeal (a coarse oatmeal gives a nutty taste and toasts better)
  • 1/3 pint double cream.

  • 1/4 pint of single cream.
  • Fine sugar to taste.
  • Few drops of vanilla essence, or any liqueur.
  • Fresh raspberries or strawberries
Methodology: Toast the oatmeal until lightly browned either under a grill, in the oven or in a frying pan.
Whip the creams together until thick but not too stiff and add sugar and essence to taste.
Fold in oatmeal followed by the fresh fruit.
Serve chilled in individual glasses immediately after making.

Farmhouse Pudding

  • 4 ounces flour
  • 4 ounces breadcrumbs
  • 2 ounces suet
  • 4 ounces currants
  • 4 ounces raisins
  • A good pinch of mixed spice
  • 4 ounces mashed potato
  • 4 ounces mashed carrots
  • 2 ounces of stoned, chopped prunes
  • 2 ounces chopped candied peel
Methodology: Mix all the ingredients well together, adding enough milk to make a fairly soft dough.
Put into a large, well-buttered pudding basin, cover securely and steam for 31/2 hours.

Five Minute Pudding


  • 3 tablespoonfuls of flour.
  • 2 tablespoonfuls of dried egg or 2 eggs.
  • 3 Dessertspoonfuls of sugar
  • 1 Dessertspoonful of baking powder.


Mix well together, make into a stiff dough with milk. Spread in a greased tin. Bake for five minutes. Spread a thin layer of jam over, and roll it up. Serve with custard.

Gingerbread Pudding

  • 6 ounces breadcrumbs
  • 3 ounces flour
  • 6 ounces suet
  • 1 teaspoonful powdered ginger
  • 1 teaspoonful baking powder
  • 2 ounces treacle
  • 1 gill of milk
  • 3 drops of almond flavour
Methodology: Mix the finely grated stale breadcrumbs with the flour, finely shredded suet, powdered ginger and baking powder.
Dissolve treacle in the milk and add the almond flavouring and make a smooth, stiff paste by stirring the liquid into the dry ingredients.
Turn into a buttered mould and cover well.
Steam for 21/2 hours.

Golden Pudding

  • 6 ounces suet
  • 8 ounces breadcrumbs
  • Pinch of salt
  • 1/2 teaspoon of baking powder

  • 8 ounces marmalade
  • 2 eggs
  • Milk to mix
Methodology: Mix finely shredded beef suet, the fine breadcrumbs, salt, baking powder and marmalade.
Now stir in the beaten eggs and as much milk as needed to make a stiff paste.
Put this mixture into a buttered dish.
Cover well and steam for 3 or 4 hours.
Leave it to stand for 2 minutes when taken from the pan of water then turn out onto a hot dish.
Serve with a sweet sauce.

Haddock Pudding

  • 1 pound smoked haddock
  • 3 ounces suet
  • 3 ounces breadcrumbs
  • 1/4 pint milk

  • 1/4 pint fish stock or water

  • 2 eggs
  • Chopped parsley
  • 1 dessertspoonful chopped onion
  • Seasoning
Methodology: Chop the fish finely and mix with the crumbs, suet, onions and parsley to taste.
Season and add the beaten eggs and liquid.
Put into a buttered basin, press well down and cover securely.
Steam for 1 hour and serve with egg sauce.

Nettle Pudding

  • 1 pound chopped onions
  • 4 ounces oatmeal
  • Good bunch of nettle leaves.
  • 1 pound of bacon
Methodology: Chop up the nettle leaves and mix with the oatmeal and onions.
Put this in an oven dish with some good stock and cover with pieces of bacon.
Bake it in a moderate oven for approximately 1 hour.

Nodden Pudding

Make some potato pastry br creaming boiled potatoes well with a good knob of butter until there are no lumps.
Mix in enough flour to make a manageable dough and line a deep dish with most of the pastry, retaining some for a lid.
Fill with cut up baking apples with plenty of sugar, then cover with pastry.
Put rashers of fatty bacon on top and bake in a moderate oven until the bacon is cooked.
This pudding is best eaten hot.

Nutmeg Delight

  • 1 pint milk
  • 2 teaspoons rennet
  • 2 tablespoons soft brown sugar
  • Nutmeg
  • 1/2 pint cream
Methodology: Warm the milk and add the rennet.
When set, lift the curd on to a sieve and press the whey through until the curd is quite stiff.
Flavour with the sugar and nutmeg.
Whip up the cream adding the remaining sugar and more nutmeg and combine with the curd.
Grate a little nutmeg over the top.

Railway Pudding

  • 1 teacup flour
  • 3/4 teacup sugar

  • 1/2 teacup milk

  • 11/2 teaspoonfuls baking powder

  • 1 egg
  • 1 ounce butter
  • Pinch of salt
Methodology: Mix together the flour, sugar and salt; add the beaten egg, stirring all the time, with enough milk to make a batter.
Add the butter, melted, and stir in the baking powder.
Pour into a buttered tin and bake in a hot oven for 20 minutes.
Cut in half across, spread with jam, replace the top and spribkle with sugar.
Serve eith custard or sweet sauce.

Raspberry Cream Crowdie

  • 75g, 3 ounces coarse oatmeal or jumbo oats
  • 200 ml, 7 fluid ounces of double cream
  • 4 tablespoonfuls clear honey
  • 2-3 tablespoonfuls whisky (optional)
  • 350g, 12 ounces fresh raspberries
Methodology: Put the oatmeal or oats in a heavy based frying pan.
Cook gently over a low heat, stirring constantly until toasted and golden.
Allow to cool.

Meanwhile, pour the cream into a mixing bowl and whip until soft peaks form.
Gradually whisk in the honey and whisky (if using).
Set aside

Put a few raspberries in the base of 4 dessert glasses.
Top with a little of the cream mixture and sprinle with some of the toasted oatmeal or oats.
Continue layering the raspberries, cream and oatmeal, finishing with a layer of raspberries and oatmeal.
Chill until required or serve immediately.

Rhubarb Mould

  • 4 ounces sugar
  • 4 ounces of tapioca
  • 4 stalks of new rhubarb
Methodology: Steep tapioca in cold water overnight.
Line a mould with tapioca, put a layer of rhubarb into base, add sugar, layer of tapioca, layer of rhubarb, finish with tapioca on top.
Cover with greased paper.
Steam for 2 hours.
Serve cold with custard.

Rice Pudding

  • 1 ounce rice
  • 1 pint of milk
  • 1 ounce sugar
  • 2 teaspoonfuls finely chopped suet
  • a little grated nutmeg
Methodology: Wash rice thoroughly, put it in the bottom of a pie-dish, mixing in the sugar and the suet if it being used.
Put the milk into the pie-dish, spread a little nutmeg over or sprinkle on a little mixed spice.
Put in a slow oven for about 21/2 to 3 hours.

Alternative method: When not using an oven: Put the milk on to boil.
When boiling, sprinkle in the rice, add the sugar and suet, simmer very gently until the grain is thoroughly tender.
When cooked, put into a pie-dish, place under a red-hot frill for a few minutes to brown the top.

Rocky Road Pudding

  • 2 eggs
  • 50g, 2 ounces caster sugar
  • 2 tablespoonfuls plain flour
  • 2 tablespoonfuls cocoa
  • 450ml, 3/4 pint milk

  • 50g, 2 ounces high quality plain chocolate
  • 100g, 4 ounces marshmallows
  • 200ml, 7 fluid ounces fromage frais
  • 50g, 2 ounces chopped walnuts, hazelnuts or pecans
  • Chocolate curls, to decorate.
Methodology: In a large heatproof bowl, whisk together the eggs and sugar until light and creamy.
Sift in the flour and cocoa and fold in gently.

Heat the milk in a pan until nearly boiling, then whisk it into the egg mixture.
Return mixture to pan.
Cook for 2-3 minutes, stirring constantly, until a thick custard forms.
Pour into a bowl.
Cover surface of custard with non-PVC cling film.
Allow to cool

Meanwhile, finely chop chocolate and cut marshmallows into pieces.
Fold fromage frais into the cold custard, then fold in marshmallows, chopped walnuts and chocolate.

Swiss Pudding

  • 1 pound apples
  • 6 ounces breadcrumbs
  • 6 ounces sugar
  • 21/2 margarine or suet
Methodology: Stew the apples till tender.
Cut margarine into small pieces and mix with the breadcrumbs and sugar.
Put apples on the bottom of a pie dish.
Cover with the mixture.
Bake for 30 minutes at 375 degrees F, gas mark 5.

Page Last Updated - 17/06/2008
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