Blackcap Pudding is a traditional Irish recipe for a classic steamed sponge pudding flavoured with lemon that has stewed blackcurrants on the base and which is inverted so that the currants run down over the top and sides of the pudding. The full recipe is presented here and I hope you enjoy this classic Irish version of: Blackcap Pudding.
This is a classic Irish steamed pudding. Originally it was made with a very dark, almost black, variety of raspberry which has become extremely rare this day. Most modern versions use blackcurrants so that when the pudding is turned out of pudding basin it has a black cap. The pudding can also be made just as well using blackberries for the fruit (but blackcurrants are a favourite of mine).
2 tsp lemon juice
30g (1 oz) sugar
120g (1 cup) plain flour
1/2 tsp baking powder
120g (1 cup, heaped) fresh white breadcrumbs
30g (1 oz) sugar
1 tsp finely grated lemon zest
2 eggs, beaten
300ml (1 1/4 cups) milk
Sift together the flour and baking powder into a bowl, stir in the breadcrumbs, sugar and lemon zest. Beat together the eggs in a bowl then add to the dry ingredients along with the milk. Stir until the batter is smooth then pour over the blackcurrants.
Cover with a lid or a doubled over piece of well-buttered greaseproof paper. Now cover everything with a double layer of kitchen foil and tie securely in place. Sit the pudding in a steamer (or on an upturned plate in a saucepan) and steam over (or in) a pan of boiling water for about 150 minutes (top up the water as needed to ensure the pan does not boil dry).
Turn out onto a plate and serve hot with custard or whipped cream.
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This is a classic Irish steamed pudding. Originally it was made with a very dark, almost black, variety of raspberry which has become extremely rare this day. Most modern versions use blackcurrants so that when the pudding is turned out of pudding basin it has a black cap. The pudding can also be made just as well using blackberries for the fruit (but blackcurrants are a favourite of mine).
Blackcap Pudding
Ingredients:
225g (4 oz) blackcurrants (topped and tailed)2 tsp lemon juice
30g (1 oz) sugar
120g (1 cup) plain flour
1/2 tsp baking powder
120g (1 cup, heaped) fresh white breadcrumbs
30g (1 oz) sugar
1 tsp finely grated lemon zest
2 eggs, beaten
300ml (1 1/4 cups) milk
Method:
Rinse the blackcurrants (or blackberries) and drain a little then turn into a dampened saucepan, adding the lemon juice and sugar. Cook very gently for about 6 minutes or until just soft then take off the heat and turn into the base of a well-buttered 1.5l pudding basin.Sift together the flour and baking powder into a bowl, stir in the breadcrumbs, sugar and lemon zest. Beat together the eggs in a bowl then add to the dry ingredients along with the milk. Stir until the batter is smooth then pour over the blackcurrants.
Cover with a lid or a doubled over piece of well-buttered greaseproof paper. Now cover everything with a double layer of kitchen foil and tie securely in place. Sit the pudding in a steamer (or on an upturned plate in a saucepan) and steam over (or in) a pan of boiling water for about 150 minutes (top up the water as needed to ensure the pan does not boil dry).
Turn out onto a plate and serve hot with custard or whipped cream.
oyster mushrooms, ginger, garlic, oysters, sauce, chinese
Dessert
Ireland
Blackcap Pudding
https://fabulousfusionfood.blogspot.com/2019/04/blackcap-pudding-recipe.html
Blackcap Pudding. This is a classic Irish recipe for a steamed pudding with blackcurrants which give this pudding its black cap when turned out. This is a classic pudding that goes well with traditional custard.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJNCX3zJpu5eFvYy35a_RGb3gwEXsZ8CGzRVoSHTZ1ymf0TMXM3fLt0HDgbE6JP0stZ9RjmW6jWgiTxYTHamQHkMOn-AQULj8aIPVcYKt5sGZUyjXWt72Jqygi36YtBqXu9zWKB0P6W_g/s1600/blackcap-pudding.png
2019-02-18
Yield: 6
Blackcap Pudding
Blackcap Pudding. This is a classic Irish recipe for a steamed pudding with blackcurrants which give this pudding its black cap when turned out. This is a classic pudding that goes well with traditional custard.
prep time: 20 mins
cook time: 150 mins
total time: 170 mins
Ingredients:
- 225g (4 oz) blackcurrants (topped and tailed)
- 2 tsp lemon juice
- 30g (1 oz) sugar
- 120g (1 cup) plain flour
- 1/2 tsp baking powder
- 120g (1 cup, heaped) fresh white breadcrumbs
- 30g (1 oz) sugar
- 1 tsp finely grated lemon zest
- 2 eggs, beaten
- 300ml (1 1/4 cups) milk
Method:
- Rinse the blackcurrants (or blackberries) and drain a little then turn into a dampened saucepan, adding the lemon juice and sugar. Cook very gently for about 6 minutes or until just soft then take off the heat and turn into the base of a well-buttered 1.5l pudding basin.
- Sift together the flour and baking powder into a bowl, stir in the breadcrumbs, sugar and lemon zest. Beat together the eggs in a bowl then add to the dry ingredients along with the milk. Stir until the batter is smooth then pour over the blackcurrants.
- Cover with a lid or a doubled over piece of well-buttered greaseproof paper. Now cover everything with a double layer of kitchen foil and tie securely in place. Sit the pudding in a steamer (or on an upturned plate in a saucepan) and steam over (or in) a pan of boiling water for about 150 minutes (top up the water as needed to ensure the pan does not boil dry).
- Turn out onto a plate and serve hot with custard or whipped cream.
© Dyfed Lloyd Evans
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