Ireland Sweet and Pudding Food and Drink Ideas
Traditional Irish Black Cap Pudding Recipe
This is a recipe for a traditional Irish light sponge pudding or sweet. It gets its name from the fruit, which would have been traditionally used, namely black raspberries. Due to their rarity, these have more or less been replaced by blackcurrants.
Black cap sponge pudding
1/2lb blackcurrants (washed and "topped and tailed")
2 teaspoons lemon juice
1 oz white sugar
4 oz plain flour
1/2 teaspoon baking powder
4 oz fresh white breadcrumbs
1 teaspoon grated lemon rind
2 beaten eggs
1/2 pint milk
Butter a pudding basin (2pint size). Ensure the washed blackcurrants are well drained and place in a saucepan along with the lemon juice and the sugar. Cook gently for 5 to 10 minutes. Then spoon into the pudding basin.
Sift the flour and baking powder into a different bowl. Mix in the breadcrumbs, lemon rind and sugar. Stir in the eggs, adding milk until the mixture is well combined. Leave to stand for 15 minutes (cool but NOT fridge).
Pour mixture over blackcurrants, cover with a sheet of (buttered) greaseproof paper, sealed with tin foil and steam for 2 to 2&1/2 hours. Top up the steaming pan with water as required.
This dish should serve four to six and can be served with cream or custard
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For US to UK equivalents for food weights and measurements see this rough guide
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