Black Cap Pudding is a traditional British recipe for a classic steamed pudding dating to Victorian times of a breadcrumb, dried fruit, sugar, spice, suet and egg blend that's steamed to cook on a base of blackcurrant jelly. The full recipe is presented here and I hope you enjoy this classic British version of: Black Cap Pudding.
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This is a classic variant of Scottish black cap pudding that uses blackcurrant jelly as a black coating for the pudding rather than the currants of the original.
Cream together the butter and sugar until pale and fluffy. Beat the eggs together in a separate bowl then gradually work the eggs into the creamed mixture, a little at a time, beating thoroughly to combine after each addition. Sift the flours into a bowl and gradually fold into the creamed mixture.
Pour the blackcurrant jelly into the base of a 1l pudding basin then spoon over the sponge mix. Cover with a greased piece of greaseproof (waxed) paper with a pleat in it (to allow for expansion). Tie in place then cover with a double layer of kitchen foil. Place in a steamer basket over a pan of steadily-boiling water (do not let the water boil too briskly for this recipe) and steam for 90 minutes, topping-up the water with more boiling water, as needed (do not let the pan boil dry).
When done remove the pudding from the steamer, allow to cool slightly then carefully unwrap. Place an inverted plate over the top then turn the pudding over and carefully remove the pudding basin. The hot syrup should run down the sides of the pudding.
