Baked Sultana Pudding

Preparation info

  • Serves

    4 to 6

    Appears in

    The Robert Carrier Cookbook

    By Robert Carrier

    Published 1965

    • About


    • ½ pound plain flour
    • salt
    • 1 teaspoon baking powder
    • butter or lard
    • 3 ounces sultanas
    • 2-3 tablespoons sugar
    • a little candied peel, finely shredded
    • 1 teaspoon vanilla extract
    • 2 eggs, well beaten
    • 6 fluid ounces milk cream


    Sieve the flour, salt and baking powder into a bowl, and rub in 6 tablespoons butter or lard until free from lumps. Pick and clean the sultanas, and add them with the sugar, candied peel and vanilla extract. Make a well in the centre, add the well-beaten eggs, and then gradually mix in the milk. Mix together thoroughly. Put the mixture in a well-buttered cake tin, and bake in a moderate oven (375°F-M4) for about 30 minutes, or until well risen and firm to the touch.

    To serve: cut into squares, sprinkle with additional sugar and serve hot with cream.