St Fillan's Fruit Pudding is a traditional Scottish recipe for a cake-topped fruit pudding. The full recipe is presented here and I hope you enjoy this classic Scottish version of: St Fillan's Fruit Pudding.
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A dessert originating in Perthshire (on the eastern end of Loch Earn to be precise).
Ingredients:
120g flour
60g fine granulated sugar
1/2 tsp baking soda
1/2 tsp cream of tartar
pinch of salt
45g butter
2 eggs
2 tbsp milk
450g stewed fruit (any mix of apples, pear, rhubarb, gooseberries, figs, dates etc)
Method:
Mix all the dry ingredients together then rub in the butter. Mix the white and yolk of the eggs (but do not beat) then make a well in the centre of the flour and add the eggs. Mix into the flour then add the milk to form a thick batter.
Place the stewed fruit (and any juices) in the bottom of an oven-proof dish and drop the batter on top in spoonfuls. Place in the centre of an oven pre-heated to 190°C and cook for half an hour, or until the dough has risen, turned a golden brown and cooked though.
Serve either warm with custard or ice cream or cold with cream.
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