Traditional Scottish Recipes
- St Fillan's Fruit Pudding
St Fillan's is a Perthshire village at the eastern end of Loch Earn. Here is a recipe which originated many years ago in the Scottish Women's Rural Institute. The quantities are sufficient for 4/6 people, depending on appetites!
4 oz (125g or one cup) flour
2 oz (50g or third of a cup) fine granulated sugar
Half teaspoon baking soda
Half teaspoon cream of tartar
Pinch of salt
1.5oz (40g or less than half a stick) butter or margarine
2 tablespoons milk
One pound stewed fruit (eg apples, pear, rhubarb, gooseberries or figs etc)
Mix together the dry ingredients and then rub in the butter. Mix (but don't beat) the white and yolk of the eggs, make a well in the centre of the flour mixture and add the eggs. Mix to a thick batter adding milk as required.
Place the stewed fruit along with their juices in the foot of an oven-proof dish. Drop in the batter on top in spoonfuls.
Bake in a pre-heated oven at 375F (190C or Gas Mark 5) for half an hour or until the paste has risen and turned golden and cooked through. Serve warm or cold.
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