ROTHESAY PUDDING

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ROTHESAY PUDDING

This recipe originates from the Royal Burgh of Rothesay. sometimes called Scotland's Madeira.

1/2 tsp. baking soda
1/2 tsp. vinegar
4 oz. self-raising flour
4 oz. fresh white breadcrumbs
4 oz. shredded suet
1 dsp. Sugar
1 egg
1 cup gooseberry or raspberry jam
1 cup milk

Wet the soda with the vinegar and add to the other ingredients. Mix well. Put into a buttered pudding basin and steam for 2 hours.

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