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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This was given to me in response to a request. Miller himself sent it to me. Thanks, Miller! Here it is: I don't know if this truly qualifies as a traditional Scottish recipe, but they've been serving it for dessert in school cafeterias in south central Scotland since the 1950s (aye, that's when I first ate it) and probably longer. Ingredients:
4 tablespoons stewed fruit (preferable for authenticity) or 4 tablespoons jam (fruit preserves) |
2 medium eggs, well beaten |
2 ounces flour |
1 ounce white sugar |
1 ounce butter |
10 fluid ounces milk |
a squeeze lemon juice or vanilla |
Directions:
1. Slightly butter the inside of a 2-pint (1-litre or U. S. 11/2-quart) pudding dish or baking dish and place the jam/preserve or fruit in the foot.
2. Mix the flour and sugar in a thick saucepan over heat and gradually add the milk, stirring well.
3. Cut the butter into small pieces, add to the mixture and stir until it boils and becomes thick.
4. Allow to cool slightly, add the lemon or vanilla and the well-beaten eggs.
5. Beat until smooth and then pour evenly over the jam/preserve or fruit.
6. Brown in a pre-heated moderate oven at 350°F (180°C), for about 20 minutes.
7. Serve hot.
8. A dollop of clotted cream on top makes it really special.
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