Urney Pudding is a traditional Northern Irish recipe for a classic steamed pudding of a sponge pudding base topped with red jam. The full recipe is presented here and I hope you enjoy this classic Northern Irish version of: Urney Pudding.
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This is a classic steamed pudding from Northern Ireland that has its origin in an old Scottish recipe (equivalent puddings in Scotland tend to be made with marmalade today).
Ingredients:
120g butter
3 tbsp sugar
2 eggs
a few drops of vanilla extract
120g plain flour
1 tsp baking powder
2 tbsp (heaped) strawberry, raspberry or redcurrant jam (the jam needs to be red)
Method:
Cream together the butter and sugar in a bowl until light and fluffy. Beat the eggs in a separate bowl then add the eggs to the creamed mixture a little at a time, beating thoroughly to combine after each addition.
Stir in the vanilla extract then sift over the flour and baking powder then fold into the reamed mixture.
Warm the jam slightly in a microwave or over a bowl of water then stir this into the batter. Turn the resultant batter into a well-greased 1l pudding basin. Cover this with a lid or a piece of well-buttered greaseproof (waxed) paper. Cover with a double layer of kitchen foil and tie securely in place.
Sit the pudding in a steamer (or on an upturned plate in a saucepan) and steam over (or in) a pan of boiling water for about 150 minutes (top up the water as needed to ensure the pan does not boil dry).
Invert the pudding onto a warmed dish and serve immediately, accompanied by a hot jam sauce (this sauce should be made with the jam used for the pudding).
