Blackcap Pudding
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- ½cup unsalted butter, at room temperature
- 1cup granulated sugar
- 2large eggs, beaten
- 1cup self-rising flour
- 8ounces fresh black currants or other berries
- Clotted cream or ice cream for topping
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
399 calories; 19 grams fat; 11 grams saturated fat; 1 gram trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 55 grams carbohydrates; 1 gram dietary fiber; 33 grams sugars; 5 grams protein; 277 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a large bowl, cream together the butter and ½ cup sugar and slowly add the beaten eggs. Sift the flour over the top and fold it in.
- Step 2
Combine the fruit, remaining sugar and 2 tablespoons of water in a small saucepan. Place over medium heat and cook until bubbling, about 3 minutes. Divide among 4 large, 1-cup buttered ramekins or 6 smaller, ⅔-cup buttered ramekins and top with the batter.
- Step 3
Fill the bottom of a steamer with water close to, but not touching, the rack; bring to a boil. Cover each ramekin lightly with foil. Place the ramekins on the steamer rack and steam, covered, for 25 minutes.
- Step 4
Carefully remove the hot ramekins from the steamer. Lift off the foil and run a thin-bladed knife around the edges of the ramekins and invert them onto dessert plates, shaking the ramekins to release the puddings. Serve hot with clotted cream or ice cream.
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