Seven-cup pudding with butterscotch sauce
Non-Scots might eat this with some custard or cream, but I would inundate it with custard, cream - and (don't forget that sweet tooth of ours!) a scoop of best-quality ice-cream.
Ingredients
For the pudding (use a regular 300ml/10fl oz coffee mug for the measurements)
- 1 mug raisins
- 1 mug sultanas
- 1 mug self-raising flour
- 1 mug shredded suet
- 1 mug fresh breadcrumbs
- 1 mug light muscovado sugar
- 1 level tsp ground cinnamon
- 1 heaped tsp ground mixed spice
- 1 mug whole milk
- 1 medium free-range egg, beaten
- butter, for greasing
For the butterscotch sauce
- 75g/2¾oz light muscovado sugar
- 50g/2oz butter
- 150ml/5fl oz double cream
- few drops vanilla extract
- crème fraîche, to serve
Method
For the pudding, place the first six mugfuls of ingredients into a bowl with the spices and mix well.
Add the milk and beaten egg and mix well.
Grease a 1 litre/1¾ pint pudding basin with butter, then pour the pudding mixture into the basin.
Cover with baking paper or foil, then place into a steamer set over a pan of simmering water and cook for about 2½ hours, or until cooked through.
For the butterscotch sauce, place all the sauce ingredients (not the crème fraîche) into a pan and heat gently until the sugar dissolves. Bring to the boil and boil for three minutes, stirring frequently, until thickened and smooth.
To serve, turn the pudding out onto a serving plate and serve with the butterscotch sauce and crème fraîche.
