Cup Pudding is a traditional Manx recipe (from the Isle of Man) for a classic steamed suet and dried fruit pudding where everything is measured by the cupful. The full recipe is presented here and I hope you enjoy this classic Manx version of: Cup Pudding.
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This dessert is so called because all the main ingredients are all weight out with a tea cup — equal measures go into the mixing bowl to make the batter for the steamed pudding.
Ingredients:
1 teacupful each of the following:
flour
shredded suet
fine-dry breadcrumbs
mixed dried fruit
honey
milk
Also 1 tsp bicarbonate of soda
1 tsp ground cinnamon.
Method:
Dissolve the bicarbonate of soda in the milk then combine all the ingredients in a mixing bowl.
Beat thoroughly with a spoon so everything is well blended with no lumps. Spoon the resultant batter into a small, greased, pudding basin. If the pudding bowl has a lid snap this on. If not, cover with baking parchment. Now cover everything with kitchen foil, tie off with string, making sure you form a loop for lifting the pudding.
Place in a pan on top of an upturned plate, or in a steamer basket over boiling water and steam for 3 hours.
Serve with warmed, runny honey (and custard if preferred).
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