Rothschild Pudding Recipe

Rothschild Pudding Recipe

Ingredients: Serves 6

100 g/4 oz soft tub margarine

100 g/4 oz/1 cup self-raising (self-rising) flour
225 g/8 oz raspberry jam (conserve)
2 eggs, lightly beaten
2.5 tsp bicarbonate of soda (baking soda)
15 ml/1 tbsp milk
Butter, for greasing
Raspberry jelly Sauce and pouring cream, to serve


Beat together the margarine, flour, jam and eggs until smooth. Blend together the bicarbonate of soda and milk and stir into the mixture. Turn into a greased 900 ml pudding basin. Cover with a double thickness of greased greaseproof (waxed) paper or foil, twisting and folding under the rim to secure. Steam for 2 hours. Turn out on to a warmed serving plate and serve with hot Raspberry Jelly Sauce and pouring cream.

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