Seven-Cup Pudding with Butterscotch Sauce

A traditional steamed fruit pudding served with a rich butterscotch sauce and crème fraîche for a sweet dessert.

Dessert Pudding Sweet Traditional Steamed

Estimated Nutrition

Calories

801.8

kcal / serving

4810.5 kcal total

Carbs

91.2g

per serving

547.2 g total

Fat

44.2g

per serving

265.4 g total

Protein

9.7g

per serving

58.2 g total

Cook Time

153

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

300

Self-Raising Flour

one 300ml mug

300

Light Muscovado Sugar

one 300ml mug

Light Muscovado Sugar

for the sauce

piece

Vanilla Extract

few drops

Dairy

300

Whole Milk

one 300ml mug

piece

Egg

medium, free-range, beaten

piece

Butter

for greasing

Butter

for the sauce

150

Double Cream

for the sauce

piece

Crème Fraîche

to serve

Fruits

300

Raisins

one 300ml mug

300

Sultanas

one 300ml mug

GrainsCereals

300

Breadcrumbs

fresh; one 300ml mug

NutsSeeds

tsp

Ground Cinnamon

level teaspoon

tsp

Ground Mixed Spice

heaped teaspoon

OilsFats

300

Shredded Suet

one 300ml mug

Method

Mix the first six mugs of ingredients with the spices in a bowl.

Add the milk and beaten egg and mix everything well.

Grease a 1 litre pudding basin with butter and pour in the mixture.

Cover the basin and steam over simmering water for 150 minutes until cooked.

Heat the sauce ingredients in a pan gently until the sugar dissolves.

Boil the sauce for three minutes while stirring until thickened.

Turn out the pudding and serve with butterscotch sauce and crème fraîche.