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Exeter Pudding Recipe
A traditional sponge and raisin pudding from Exeter, in Devonshire.
It is inter-layered with custard and apricot or blackcurrant jam.
The breadcrumbs can easily be made if you have a food processor, it's generally better to take the crusts off, unless your blade is very sharp.
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For a bowl to feed 6 people:
- 6 'trifle-type' sponge cakes
- 150g/5 oz fresh white breadcrumbs
- 50g/2 oz Ratafia Biscuits
- 75g/3 oz Unsalted Butter + a little for greasing the bowl
- 25G/1 oz Plain Flour
- 3 medium Eggs
- 75g/3 oz Caster Sugar
- 150ml/ ¼ pint Double Cream
- 1 Unwaxed Lemon
- 45ml/3 tablespoons Dark Rum
- 450g/1 lb Apricot or Blackcurrant Jam
- 1 extra tablespoon of fresh white breadcrumbs
- Mix the 125g of breadcrumbs with the flour, sugar and the grated rind of the lemon in a big bowl.
- Add the butter, and rub it in.
- Lightly butter a pudding basin, about 25cm/10 ins in diameter
- Coat the butter with the extra tablespoon of fresh breadcrumbs, then cover the bottom of the bowl with the Ratafia biscuits.
- Put a layer of the prepared breadcrumb mixture over the Ratafias.
- Spread some your chosen jam onto the sponge cakes, then place these on as the next layer
- Continue to build in this way, alternating until all the ingredients have been used.
- The top layer should be the breadcrumb mixture. Heat the oven to 360°F/180°C/Gas 4.
- Drizzle the rum evenly over the top and cook in the pre-heated oven for an hour.
Serve warm or hot, with custard.