Catherine Brown

Urney Pudding*

Sponge

Preparation info

  • 6–8

    Servings
    • Difficulty

      Medium

Appears in
Broths to Bannocks: Cooking in Scotland 1690 to the Present Day
Broths to Bannocks

By Catherine Brown

Published 1990

  • About

Ingredients

Pudding

  • ½ oz (12 g) butter, melted (⅛ stick)
  • 4

Method

Preparing the Cooking pot And Pudding Bowl, Making the Pudding, Steaming or Baking, Finishing and Serving

As for Marmalade pudding.

Making the Sauce

Purée the fruit in a blender. Sieve. Stir in the Frangelica. Alternatively, heat 4