British Recipes > Exeter Pudding

How to make Exeter pudding:
An unusual layered, baked pudding from Exeter.


4 sponge cakes
4 tablespoons breadcrumbs
6 Ratafia biscuits
6 tablespoons butter
1 tablespoon plain flour
3 eggs
3 tablespoons caster/superfine sugar
1/4 pint double cream
1 lemon
3 tablespoons rum
apricot jam
1 extra tablespoon breadcrumbs
(see measure conversions for more information)


- In a large bowl mix the breadcrumbs, flour, sugar and the grated rind of half of the lemon.
- Add the butter and rub it in.
- Grease a pudding basin.
- Coat it with the extra tablespoonful of breadcrumbs and cover the bottom with Ratafia biscuits.
- Spoon a layer of the flour, sugar and breadcrumb mix over the Ratafia biscuits.
- Spread some jam onto the sponge cakes and put a layer onto the pudding followed by a few Ratafia biscuits.
- Continue with these layers until all the ingredients are used up.
- Make sure that the top layer is the breadcrumb, flour and sugar mix.
- Pour the rum over and bake at 180 degrees Centigrade (see temperature conversions) for 1 hour.