Surrey Bee & Blackberry Pudding
Source of Recipe
From Ron's Plaice in Blackpool
List of Ingredients
250 g Flour - unbleached
125 g Butter
250 g Blackberries
125 ml Honey, runny kind.
125 ml Single cream
Recipe
Families would search the hedgerows for juicy blackberries. They would
churn their own butter, and gather honey from their own hives. This
lovely old pudding, a favorite with country folk, would often contain
red currents and gooseberries as well. Once cooked, a most delicious
juice emerges from the pastry. Grandchildren should love this little
taste of Ye Olde England..Exported to the USA by Ron in Blackpool.
Feb 1996.
Sift the flour, rub in the butter and mix to a dough with a little
very cold water. Warm the honey so it becomes a little runny. Not
too much mind! It just needs to be easy to spread. Roll out the dough
into an oblong shape. Spread it with the runny honey - at this point
Grandma's are allowed to lick any stray honey off their fingers.
Scatter on the fruit and roll the pastry up along it's longest edge
[as for a rolly-poly] Yep! I Know! What's a Roly Polly? :-) It should
look as if you had just rolled up a newspaper to threaten the dog
OK? Can we move on now? Good!... Rub an oblong dish with butter.
Press the ends of the pudding together so they seal. Place the
pudding, seam side down into the dish. Pour the cream all over and
bake for 45 to 60 minutes in a preheated oven 200c. 400f. British gas
mark 6.
NOTE: The dish must be narrow enough to give some depth to the added
cream or it will 'boil' away before being absorbed into the pudding!
Serve hot with lashings of fresh runny, single, cream. This pudding is
guaranteed to make you the world's best Grandma. Delicious and very
More-ish!
sERVES 4.
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