Black Cap Puddings Recipes

BLACKCAP PUDDING

Blackcap Pudding image

Provided by Molly O'Neill

Categories dessert

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs, beaten
1 cup self-rising flour
8 ounces fresh black currants or other berries
Clotted cream or ice cream for topping

Steps:

In a large bowl, cream together the butter and 1/2 cup sugar and slowly add the beaten eggs. Sift the flour over the top and fold it in.
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, 2/3-cup buttered ramekins and top with the batter.
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.
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.

Nutrition Facts : @context http, Calories 386, UnsaturatedFat 6 grams, Carbohydrate 55 grams, Fat 17 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 10 grams, Sodium 275 milligrams, Sugar 33 grams, TransFat 1 gram

BLACK CAP PUDDINGS

Black cap puddings image

Speedy puds that are really easy to make - fruity, sticky and creamy, ready in 25 mins - by Gary Rhodes

Provided by Gary Rhodes

Categories Dessert, Dinner, Lunch, Supper, Treat

Time 25m

Number Of Ingredients 9

Ingredients

100g raisins
4 tbsp golden syrup , plus extra for drizzling
100g self-raising flour
100g butter , room temperature, cut in pieces
100g caster sugar
2 eggs
finely grated zest 1 lemon
1-2 tsp milk , optional
cream or custard, to serve

Steps:

Lightly butter and flour 6 x 125ml non-metallic pudding moulds (see the steps by clicking the link in the photo above). Divide the raisins evenly between each one, then drizzle with 2 tsps golden syrup. Put flour, butter, sugar, eggs and lemon zest in a food processor and mix for 1-2 mins until smooth. If the mix is a bit thick, soften with milk. Spoon the sponge mix on top of the raisins, taking care not to fill them more than half full or they will spill over when cooked. Cover each one loosely with cling film leaving room for expansion, then pierce the film.
Microwave three sponges at a time on High for 2-2½ mins until they are firm on top, risen and coming away from the sides - or steam for 30 mins. Stand for 1 min. Meanwhile, warm some golden syrup.
Unwrap the puddings and turn out onto plates. Drizzle over the syrup and serve.

Nutrition Facts : Calories 370 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 31 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.62 milligram of sodium

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