Millers School Pudding Recipes

SCHOOL DAYS CITRUS PUDDING

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease a medium-sized oval baking dish (we used 22 x 18cm) with butter. Combine the butter, caster sugar and zest in a food processor and whizz until the mixture is pale. Add the citrus juice, egg yolks, flour and milk, and whizz until well mixed - it may look a little curdled. Scrape into a bowl. Boil the kettle.
• In a large, clean bowl, whisk the egg whites until firm but not stiff, then gently fold into the zesty mixture. Scrape into the baking dish and put in a roasting tin half-filled with hot water from the kettle. Bake for 35-40 mins until the top is lightly browned and set, but the pudding is still soft-ish underneath. Serve dusted with icing sugar, if you like.

MILLER'S SCHOOL PUDDING

Steps:

• Slightly butter the inside of a 2-pint (1-litre or U. S. 1½-quart) pudding dish or baking dish and place the jam/preserve or fruit in the foot.
• Mix the flour and sugar in a thick saucepan over heat and gradually add the milk, stirring well.
• Cut the butter into small pieces, add to the mixture and stir until it boils and becomes thick.
• Allow to cool slightly, add the lemon or vanilla and the well-beaten eggs.
• Beat until smooth and then pour evenly over the jam/preserve or fruit.
• Brown in a pre-heated moderate oven at 350°F (180°C), for about 20 minutes.
• Serve hot.
• A dollop of clotted cream on top makes it really special.