Exeter Pudding Recipe
An unusual layered, baked pudding from Exeter which is flavoured with apricot jam, rum and lemon. This is known as one of the Cathedral Puddings and is traditionally served with red or blackcurrant jelly made into a sauce with some wine.
- 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
- 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.
- Stir in the cream.
- 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.
Prep Time: 35 minutes
Cook Time: 60 minutes
Yield: 4 - 6 portions
I am puzzled by the recipe given for;
Exeter Pudding. The ingredients list contains
3eggs and cream, there is no mention of this in the method of where and when to use.
Have I missed something? Very interested to know, as keen to make.
Early reply would be appreciated. Thanks.