Guards Pudding

110g (4oz) butter, softened


110g (4oz) soft brown sugar


3 tablespoons of raspberry or plum jam


115g (4oz) fresh brown breadcrumbs


2 eggs


½ teaspoon bicarbonate of soda



Cream the butter and sugar until light and fluffy, and stir in the jam.


Dissolve the bicarbonate of soda in a very little water, add to the mixture together with the remaining ingredients.


Beat well. Butter a 1.2 litres (2 pint) pudding basin well and put in the mixture.


Steam for 2 ½ hours.


Turn out carefully and serve with custard or a jam sauce – melt a little jam and add a squeeze of lemon juice to sharpen the sweetness.

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