Blackcap Pudding
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup unsalted butter, at room temperature
- 1cup granulated sugar
- 2large eggs, beaten
- 1cup self-rising flour
- 8ounces fresh black currants or other berries
- Clotted cream or ice cream for topping
Nutritional analysis per serving (6 servings)
399 calories; 19 grams fat; 11 grams saturated fat; 1 gram trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 55 grams carbohydrates; 1 gram dietary fiber; 33 grams sugars; 5 grams protein; 277 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, cream together the butter and ½ cup sugar and slowly add the beaten eggs. Sift the flour over the top and fold it in.
- Step 2
Combine the fruit, remaining sugar and 2 tablespoons of water in a small saucepan. Place over medium heat and cook until bubbling, about 3 minutes. Divide among 4 large, 1-cup buttered ramekins or 6 smaller, ⅔-cup buttered ramekins and top with the batter.
- Step 3
Fill the bottom of a steamer with water close to, but not touching, the rack; bring to a boil. Cover each ramekin lightly with foil. Place the ramekins on the steamer rack and steam, covered, for 25 minutes.
- Step 4
Carefully remove the hot ramekins from the steamer. Lift off the foil and run a thin-bladed knife around the edges of the ramekins and invert them onto dessert plates, shaking the ramekins to release the puddings. Serve hot with clotted cream or ice cream.
Private Notes
Comments
I am always looking for things do make when my black currants are ripe. This is one of my favorite recipes. Steamed pudding is great when you don’t want to turn on the oven, and makes me feel connected to the old world. Individual servings are very convenient