Skipton Pudding – this is a very old recipe, but one that has stood the test of time. And for good reason – it’s simple to make, light, and delicious to eat. It also draws on ingredients that are likely to be in your cupboard and fridges right now.
Don’t worry about the approximate nature of the measures either. If you use the same ‘teacup’ for your flour and the milk, you won’t go wrong. The only downside is that it takes a few hours to steam. Maybe if our great-grandparents had had microwaves they would have put it in one and given it a full blast for five minutes. But they hadn’t, so didn’t, and steaming, anyway, is definitely the best way to get a light result. It doesn’t seem to matter much what flavour jam you use either. So go for it!
- 1 teacupful of plain flour
- 1 level teaspoon baking powder
- 2 oz (55g) butter
- Half a teacup of warm milk
- 1 oz (28g) sugar
- 2 tablespoons of jam
- (1/2) half a teaspoon of bicarbonate of soda
- Put the flour, baking powder and sugar in a mixing bowl
- Make a well in the centre of the flour and add the warm milk, butter, bicarbonate of soda and jam
- Mix well together – the warm milk should melt the butter. Beat the mixture until smooth
- Put the mixture into a greased pudding basin, cover the top with foil, and steam gently for between 2 – 3 hours until it is set
- Serve with warm custard.
Source: Susan Brookes (1996) Yorkshire Kitchen. Dalesman Publishing.