Homemade Scottish Fruit Pudding Recipe
A moist, comforting sponge pudding steamed or baked to perfection, drenched in warm pouring syrup or rich toffee sauce.
Ingredients
- • 400g/14oz beef suet
- • 400g/14oz porridge oats (5 cups)
- • 400g/14oz plain flour (3 1/3 cups)
- • 1 tbsp brown sugar
- • 3 large onions (finely chopped)
- • 250g currants (1 ¼ cups)
- • 250g sultanas (1 ¼ cups)
- • 1 tbsp orange zest
- • 1 tsp ground ginger
- • 1 tsp cinnamon
- • ½ tsp ground cloves
- • 1 tsp allspice
- • ½ tsp salt
Preparation Steps
Preheat the oven to 180C. Spread the oats out on a large baking tray and toast in the oven for 12 minutes.
Add the toasted oats and all remaining ingredients to a large mixing bowl and stir well.
Add 1/3 cup to ½ cup water as needed – just enough to help the mixture come together so that when you take a handful and squeeze it holds its shape.
Take about 1/3 of the mixture and use your hands to roughly shape into a sausage approx. 7” long and 3” wide.
Wrap the sausage in cling film so it is completely covered.
Roll the sausage on a flat surface with two hands to help give it a nice even, rounded shape.
Repeat twice more with the remaining mixture. There should be enough to make 3 sausages.
Freeze for 2 hours or until it's firm enough to slice and not fall apart.
Unwrap and slice into rounds approx. ¾” thick.
Heat approx. 3 tbsp oil in a frying pan on a medium/low setting. Add the fruit pudding slices and fry until browned and cooked through – about 4-5 minutes on each side.