Prep 30 mins
Cook 20 mins
This was given to me in response to a request. Miller himself sent it to me. Thanks, Miller! Here it is: "I don't know if this truly qualifies as a "traditional" Scottish recipe, but they've been serving it for dessert in school cafeterias in south central Scotland since the 1950s (aye, that's when I first ate it) and probably longer."
- 4 tablespoons stewed fruit (preferable for authenticity) or 4 tablespoons jam (fruit preserves)
- 2 medium eggs, well beaten
- 2 ounces flour
- 1 ounce white sugar
- 1 ounce butter
- 10 fluid ounces milk
- a squeeze lemon juice or vanilla
- Slightly butter the inside of a 2-pint (1-litre or U. S. 1½-quart) pudding dish or baking dish and place the jam/preserve or fruit in the foot.
- Mix the flour and sugar in a thick saucepan over heat and gradually add the milk, stirring well.
- Cut the butter into small pieces, add to the mixture and stir until it boils and becomes thick.
- Allow to cool slightly, add the lemon or vanilla and the well-beaten eggs.
- Beat until smooth and then pour evenly over the jam/preserve or fruit.
- Brown in a pre-heated moderate oven at 350°F (180°C), for about 20 minutes.
- Serve hot.
- A dollop of clotted cream on top makes it really special.