My Beautiful Edinburgh: Summer Steamed Pudding and Custard

Yes, it's summer here in Edinburgh, but that means lovely sunny days followed by damp windy ones which can get chilly. Sooooo for me that's just an excuse to put on a wee fire in the sittingroom and boil up a steamed pudding. With custard of course. I love traditional food like stews and pies and puddings! I blame it on being brought up on a farm in the middle of nowhere with no central heating or double glazing - you kept warm by getting as close to the fire as you could, and meaty pies and lovely puddings kept you going while you mucked out the byre. I still have the calluses on my hands!

So yes, it is summer, kind of. But in Scotland there is such a variety of weather here that you can still have something comforting and yummy on a chilly evening. Personally I don't need much of an excuse....

The recipe is easy

4oz self raising flour
4oz sugar
4oz butter or margarine
2 eggs
A little water
Vanilla Essence (if you have some)
A couple of pudding spoons of jam (I used raspberry)

Custard to serve!

Mix all the ingredients together in a bowl as if making a cake, using a little tepid water to give a nice dropping consistency. Butter a heatproof bowl or steam pudding basin (which will have a lid). Spoon the jam into the bottom of the bowl and add the pudding mixture on top. If using an ordinary pudding bowl then you'll need to make a 'lid' for your steamed pudding by tying on a circle of greaseproof paper with string across the top of the bowl - tying the string around the lip of the bowl just below the top. This can be tricky and it might be easier if you have a pal to help you while you tie a knot in the string. If you have a pudding steamer then you just need to put the lid on. Then lower your pudding bowl into a pot of boiling water, not letting it be any higher than two thirds up the bowl or the water might leak into the top of your pudding. Boil gently for 2 to 3 hours, remembering not to let the water boil dry!!!!