Butter an 18cm pudding bowl and line base with a circle of baking
paper. Put golden syrup in bottom of bowl and set aside.
Cream butter and sugar together in a medium sized mixing bowl.
Add eggs, one at a time and beat thoroughly. Fold in milk then
sifted salt, flour and baking powder.
Pour into pudding bowl and cover bowl tightly with cloth or foil
and tie securely under the lip with string.
Place a small heatproof plate upside down into a large saucepan.
Put pudding bowl on top of the plate and add boiling water to
one-third up the pudding bowl. Cover saucepan with lid and
simmer gently on top of the stove for 1 hour.
Cool slightly and remove from the saucepan. Discard foil and
inverse onto a serving plate. Add a little more warmed golden syrup
or marmalade if desired.
2 tbs golden syrup or marmalade
75gr butter, at room temperature
1
⁄
2
cup sugar
2 eggs
1
⁄
2
cup milk
pinch of salt
1 cup plain flour
1 tsp baking powder
GRANNIE’S GOLDEN
STEAMED PUDDING
Annette Finnis
Mother of Henry Y13
Current student 2014
Preheat the oven to 160°C. Scatter the oatmeal on a baking sheet
and bake for 7 – 10 minutes until it smells warm and nutty – take
care not to burn it.
Crush
1
⁄
2
the raspberries with the back of a fork.
Fold the honey and whisky into the cream. Then fold the crushed
and whole raspberries into the cream. Finish by folding in the toasted
oatmeal and serve in glass dishes or wine glasses.
Best made shortly before serving. It can be decorated with some
extra raspberries and toasted oatmeal.
“This is a lovely, simple to make dessert which uses the traditional Scottish
ingredients of raspberries, oatmeal and whisky.”
40gr medium or coarse pinhead
oatmeal
200gr raspberries
400ml pouring cream, whipped
2 tbs runny honey
2 tbs malt whisky
CRANACHAN
Merchiston Castle School, Scotland
A school visited by our Strowan Scholars
and a host exchange school
SERVES
6 – 8
PREP TIME
20 mins
COOK TIME
1 hour
SERVES
4
PREP TIME
15 mins
COOK TIME
10 mins
225
