Dunesslin Pudding

This is another recipe published by that venerable organisation, the Scottish Women's Rural Institute using jam (conserve) or stewed fruit.

Ingredients:

4 tablespoons jam (preserve) or stewed fruit
2 medium eggs, well beaten
2 ounces (50g or half a cup) flour
1 ounce (25g or 2 tablespoons) white sugar
1 ounce (25g or quarter stick) butter
Half pint (300ml or slightly under one and a quarter cups) milk
A squeeze of lemon juice or vanilla

Method:

Slightly butter the inside of a 2-pint (1 litre) pudding dish
Place the jam/preserve or fruit in the bottom of the dish

Mix the flour and sugar in a thick saucepan over heat
Gradually add the milk, stirring well.
Cut the butter into small pieces
Add to the mixture
Stir until the mixture boils and thickens

Allow to cool slightly
Add the lemon or vanilla
Add the well-beaten eggs.
Beat until smooth
Pour evenly over the jam/preserve or fruit.

Brown in a pre-heated, moderate oven at 350°F/180°C/Gas Mark 4, for about 20 minutes.

Serve: Hot.