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Newcastle Pudding
Preparation info
Serves
4–6
Difficulty
Easy
Appears in
The Cookery of England
Published 1975
This recipe comes from a Newcastle household where it is still made almost every week.
Ingredients
Method
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.