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Black Cap Pudding
Black Cap Pudding is a traditional Scottish recipe for a classic dessert of a steamed butter, caster sugar, eggs, flour and lemon batter that's steamed in a basin, the sides and base of which have been coated with currants and which is served with lemon sauce. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Black Cap Pudding.
prep time
20 minutes
cook time
120 minutes
Total Time:
140 minutes
Serves:
6
Rating: 
Tags : Dessert RecipesScottish Recipes
A traditional Scottish steamed pudding whose name is derived from the studding of currants covering the pudding's top and sides.
Ingredients:
240g butter
240g caster sugar
3 eggs
240g self-raising flour
finely-grated
zest of 1 lemon
juice of 1 lemon
enough currants to cover the base and sides of the pudding basin
Method:
Cream together the butter and sugar until light and fluffy. Add the eggs one at a time and mix thoroughly into the batter before adding the next. Mix in the flour and combine thoroughly before adding the lemon zest and lemon juice.
Butter a 1l pudding basin very thickly and press the currants into the base and the sides of the basin so it's completely covered. Now pour in the batter and cover with well-buttered greaseproof paper. Completely cover the basin with a double layer of foil and tie securely in place.
Either place the pudding in a steamer or sit on top of a saucer inverted in the bottom of a saucepan and fill with boiling water to half-way up the side of the pudding. Cover and steam the pudding for at least two hours, making certain you top-up the water regularly to prevent it from drying out.
Allow the pudding to cool slightly then unwrap and turn onto a serving plate. Serve with lemon sauce.
