Your Sunday Best!
A Fabulous Steamed Raspberry & Whisky Sponge Pudding
Remember when Sunday’s was a day for getting dressed up in your “Sunday Best”? It’s not that long ago and I clearly remember visiting family on Sundays, as well as going to Sunday School in my best Sunday Best frock! We may not dress up on Sundays any more, although most people who attend church still do, but it’s still a day for a well-earned lie in, the Sunday papers, a roast dinner, puddings and cake for tea. So, for this Sunday I am giving you my Sunday Best Recipe for a delectable Steamed Raspberry & Whisky Sponge Pudding, just the job for a Sunday pudding and one that makes use of some lovely Mackays Scottish Raspberry Preserve I needed to finish, as well as my own home-grown raspberries.
I have made several batches of my own raspberry jam, recipe to follow, but, I am also a big lover of Mackays preserves, marmalade and curds, and as this pudding recipe is Scottish, it seemed appropriate to use the rest of my lovely Scottish raspberry preserve that Mackays sent me a couple of months ago, as part of the #bakingwithmackays blog project. My last recipe was for a tea time treat, a Scottish Rhubarb & Ginger Crunchy Streusel Cake, that used Mackays Rhubarb and Ginger Preserve.
Today’s recipe is bang on the money for a seasonal dessert and is a glorious steamed pudding with jam AND fresh fruit. It’s a steamed pudding with a Scottish heritage as it uses Scottish jam and Scotch whisky, and if I didn’t grow my own raspberries, than I would have added Scottish rasps too! This pudding is enough for 8 to 10 people and if you are making it for fewer diners, than the rest can be popped into to the freezer too. I am always very curious as to why more people don’t cook steamed puddings, both savoury and sweet, as they are so easy and apart from checking on the water now and then, once they are steaming away quite happily, it gives the cook a chance to prepare other things or to read the papers with a cuppa. I LOVE steamed puddings and often make them during the cooler months, although this recipe is light enough for all year around.
As well as showcasing Mackays delectable Scottish jam, this recipe was also made as my entry into Dom’s Random Recipes, which is all about Puddings, Cakes and Bakes this month! It is also about making and serving a seasonal treat for dessert of course, and when I served this today I really did get “ooohs and ahhhhs” from around the table! I was very pleased with this recipe, which originated in the Dairy Cookbook called Around Britain; however, as usual, I did tweak the recipe to suit my own needs and what was in the store-cupboard, as well as increase the amounts of jam and raspberries in the recipe too! I have shared the recipe below, as I made it, but with a link back to the Dairy Diary site, where the book may still be available to buy. As well as increasing the jam and fruit, I also added a wee bit more Scotch whisky to my sponge recipe too, and why not I say!
So, for my Sunday Best today, I give you a fabulous family recipe for a steamed sponge pudding with jam and fresh fruit – and if you want to omit the whisky, then just add milk in its place. I have to dash now, as I have to think about what to serve for tea soon! Have a lovely Sunday and I’ll see you soon with lots more new recipes, as well as my final organic post as well as a new giveaway too, Karen
The Pudding Club Gallery of Steaming Success!