Urny Pudding is a traditional Scottish recipe for a classic steamed pudding of a flour, butter, sugar and egg batter flavoured with strawberry jam. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Urny Pudding.
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Ingredients:
120g butter
120g plain flour
60g sugar
2 eggs
120g strawberry jam
1/2 tsp bicarbonate of soda
1 tbsp milk
Method:
Cream together the butter and sugar until pale an fluffy. Beat the eggs in a separate bowl then add to the creamed mixture, alternately with the flour, beating well to combine after each addition. Finally beat in the jam.
Dissolve the bicarbonate of soda in the milk then beat this into the batter. Mix thoroughly then pour into a pudding basin (about a 1l basin), which should be no more than half full. Cover with buttered greaseproof paper and tie down securely. Cover everything in muslin and tie then steam the pudding for about 90 minutes, or until cooked through.
Serve hot, sliced into wedges and accompanied by custard.
Cream together the butter and sugar until pale an fluffy. Beat the eggs in a separate bowl then add to the creamed mixture, alternately with the flour, beating well to combine after each addition. Finally beat in the jam.
Dissolve the bicarbonate of soda in the milk then beat this into the batter. Mix thoroughly then pour into a pudding basin (about a 1l basin), which should be no more than half full. Cover with buttered greaseproof paper and tie down securely. Cover everything in muslin and tie then steam the pudding for about 90 minutes, or until cooked through.
Serve hot, sliced into wedges and accompanied by custard.
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