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Morello Cherry and Almond Steamed Pudding

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Anyone who loves a good old fashioned pud will love this.

Anyone who loves a good old fashioned pud will love this.

Ingredients

Serves: 4-6

Metric Cups
  • 110 grams self-raising flour
  • 110 grams soft brown sugar
  • 110 grams butter (soft)
  • 2 eggs
  • 25 grams ground almonds
  • almond extract
  • milk (optional)
  • 3 tablespoons morello cherry conserve
  • boiling water (fill a saucepan with a lid)
  • 3⅞ ounces self-raising flour
  • 3⅞ ounces soft brown sugar
  • 3⅞ ounces butter (soft)
  • 2 eggs
  • ⅞ ounce almond meal
  • almond extract
  • milk (optional)
  • 3 tablespoons morello cherry conserve
  • boiling water (fill a saucepan with a lid)

Method

Morello Cherry and Almond Steamed Pudding is a community recipe submitted by Violet and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

You will need a 1 pin plastic pudding bowl with lid.

  • Generously grease the pudding basin and lid.
  • in a bowl put the flour, sugar butter, eggs, almonds and extract, and mix together until everything is combined. If the mixture is a bit thick add some milk until the batter looks pourable.
  • Add the morello cherry conserve to the bottom of the basin, then pour the batter all over it, then seal with the lid.
  • Place in the boiling water and cover, cook on a low flame or elec mark 1.5, for 1 hour.
  • The Best part of this is turning it upside down on a plate and watching the conserve ooze down the side of the pud.
  • I serve mine with custard, but cream would be great too.
  • You will need a 1 pin plastic pudding bowl with lid.

  • Generously grease the pudding basin and lid.
  • in a bowl put the flour, sugar butter, eggs, almonds and extract, and mix together until everything is combined. If the mixture is a bit thick add some milk until the batter looks pourable.
  • Add the morello cherry conserve to the bottom of the basin, then pour the batter all over it, then seal with the lid.
  • Place in the boiling water and cover, cook on a low flame or elec mark 1.5, for 1 hour.
  • The Best part of this is turning it upside down on a plate and watching the conserve ooze down the side of the pud.
  • I serve mine with custard, but cream would be great too.
  • Tell us what you think