Newcastle Pudding

Preparation info

  • Serves


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

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


  • 4 oz. (120 g.) butter
  • 4 oz. (120


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