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Seven-Cup Pudding with Butterscotch Sauce

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

DessertPuddingSweetTraditionalSteamed

Estimated Nutrition

Per Serving Total
Calories 801.8 kcals 4810.5 kcals
Carbohydrates 91.2 grams 547.2 grams
Fat 44.2 grams 265.4 grams
Protein 9.7 grams 58.2 grams
Cook Time
153 mins
Produces
6 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
300
ml
Self-Raising Flour
one 300ml mug
300
ml
Light Muscovado Sugar
one 300ml mug
75
g
Light Muscovado Sugar
for the sauce
1
piece
Vanilla Extract
few drops
Dairy
300
ml
Whole Milk
one 300ml mug
1
piece
Egg
medium, free-range, beaten
1
piece
Butter
for greasing
50
g
Butter
for the sauce
150
ml
Double Cream
for the sauce
1
piece
Crème Fraîche
to serve
Fruits
300
ml
Raisins
one 300ml mug
300
ml
Sultanas
one 300ml mug
GrainsCereals
300
ml
Breadcrumbs
fresh; one 300ml mug
NutsSeeds
1
tsp
Ground Cinnamon
level teaspoon
1
tsp
Ground Mixed Spice
heaped teaspoon
OilsFats
300
ml
Shredded Suet
one 300ml mug

Steps

  • 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.