Newcastle Pudding

This recipe comes from a Newcastle household where it is still made almost every week.


  • 4 oz. (120 g.) butter
  • 4 oz. (120 g.) caster sugar
  • 2 eggs
  • 6 oz. (180 g.) self-raising flour
  • a little milk
  • 12 glacé cherries
  • 12 slices of fairly thin bread and butter without crusts (bread should not be new)
  • 3–4 oz. (90–120 g.) caster sugar
  • grated rind of 2 lemons
  • 3 eggs
  • 1 pint (6 dl.) milk
  • a little extra butter
  • lemon sauce


Grease a bowl, halve the cherries and press them round the bottom and sides.

Cream the butter and sugar, add the eggs and beat well. Fold in the flour and beat again, adding a little milk if the mixture is too sticky. Turn into the bowl, which should be about two thirds full. Cover closely with foil and steam 1½ hours.

Turn out and serve with jam sauce.

The following dish is also known as Newcastle Pudding in at least one manor house in Northumberland:

Butter the inside of a pudding basin. Sprinkle the sugar and lemon zest on each slice of bread and butter and pile them into the basin. Beat the eggs into the milk and sweeten with a little of the sugar. Pour over the bread and butter. Dot the top with a few little bits of butter and cover closely with foil. Steam for 1½ hours. Serve with lemon sauce (p. 309).

Both these puddings are light and very good.