Susan Brookes’ book, Yorkshire Kitchen, has an interesting blend of traditional and more contemporary regional recipes. In some of the older recipes, she often brings in her own twist to make the dish more appetizing for modern tastes. One of these is Scarborough Plum Pudding. Susan writes that the pudding:
… was originally made with tapioca, but so many hate it because of the school dinner name of frogspawn, that I have substituted rice, which I think goes just as well with the plums.
Good move, Susan! I was one such at school – and the pudding rice works well in this dish, that needs a long slow cook. I can imagine someone preparing this the night before and sticking this in their slow oven before work, and having it ready and waiting for them when they returned. It’s delicious, too.
- 4-5 plums
- 1 oz (28g) butter
- 2 oz (55g) short-grain pudding rice
- 1 oz (28g) sugar
- 1 pint (20 fl oz/570 ml) full cream milk (I used coconut milk and it worked a treat!)
- 1 teaspoon grated nutmeg
- Use the butter to generously grease a shallow ovenproof baking dish
- Have and de-stone the plums and put them cut side down on the base of the dish
- Sprinkle the rice and sugar over the plums
- Pour the milk over the plums, sugar and rice, and sprinkle the nutmeg over the top
- Leave this to soak for at least two hours, and preferably longer, e.g. overnight
- Bake in a slow oven, gas mark 2/150C/300F, for up to three hours until the rice sets.
Source: Susan Brookes’ Yorkshire Kitchen (1996). Dalesman Publishing.