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For the Apple Date Brown Betty:

3/4 lb. tart apples, peeled, cored, and coarsely chopped
3/4 lb. fresh black dates, destoned, and coarsely chopped
4 oz. white sugar
1/2 tsp. ground cloves
1/2 tsp. ground cinnamon
4 slices wholewheat bread, crusts removed
1 large egg
3 1/2 fl. oz. condensed milk
1 tbsp. saltless butter, softened

For the Hot Orange Souffles:

8 large oranges, tops sliced off, flesh removed (reserve), and pulp discarded
6 oz. white sugar
7 fl. oz. whole milk
2 eggs, separated
1 tbsp. all-purpose flour icing sugar for dusting

For the Lime Butter Steamed Pudding with Clotted Cream:

1/2 cup lime juice
3 tbsp. liquid honey
5 oz. fresh white breadcrumbs
1 oz. self-raising flour
4 oz. soft brown sugar
1/2 tsp. salt
5 tbsp. lime curd
juice and grated rind of 1 small lime
4 oz. saltless butter
3 large eggs
1 tsp. bicarbonate of soda


For the Betty:

Serves 4

Preheat oven to 350 F (180 C). Combine apple and date pieces, white sugar, ground cloves, and ground cinnamon. Mix well and spoon evenly over base of ovenproof dish. Cut wholewheat bread slices into 4 triangles each. Beat egg and condensed milk together. Dip the triangles into the egg mixture and lay them overlapping on top of the apple mixture. Evenly pour over remaining egg mixture. Sprinkle any remaining sugar and dot with butter. Bake for 35 minutes until light golden brown. Serve hot with custard.

For the Souffles:

Serves 6

Preheat oven to 400 F (200 C). Strain reserved orange flesh through a sieve and keep juice. Cut a thin slice off each orange to make the oranges sit without falling over. Stand oranges close together in a non-stick ovenproof dish.

For the sauce, put orange juice and half white sugar in a pan. Bring to boil, stirring gently until sugar has dissolved. Boil for 3 minutes and remove from heat. Add butter and cook for 2 minutes until melted. Mix well. Remove from heat.

Using a food processor, beat egg yolks until fluffy. Remove and set aside. Beat egg whites until stiff peaks form. Set aside. Put orange mixture into food processor and add egg yolks, whole milk, and flour. Mix for 5 minutes until smooth and fluffy. Put into separate bowl and slowly fold in egg whites. Mix well, but do not beat. Spoon mixture into empty orange skins and bake in oven for 35 minutes or until souffles have risen and are slightly browned. Serve hot.

For the Steamed Pudding:

Serves 6

In a non-stick pan, mix and heat honey and lime juice until runny and combined well. Keep warm on low heat.

Mix the breadcrumbs, flour, brown sugar, and salt in a food processor. Add lime curd, lime rind, and butter. Blend until smooth and creamy. Add eggs and beat well.

In a bowl, dissolve bicarbonate of soda in lime juice. Add to pudding mixture and beat well. Pour honey mixture into 2 lb. pudding basin. Coat sides. Pour pudding mixture into basin. Cover basin with a double layer of buttered foil. Use a clean tea towel to cover foil. Secure foil and tea towel around basin rim with string. Tie tightly and make a handle in order to lift it.

Fill a big stock pot with enough water to come halfway up the edge of the basin. Put basin in center of stock pot. Cover with a tight lid and simmer for 2 hours. Check occasionally and add more boiling water if needed.

Remove basin from pot. Remove tea towel and foil and turn basin upside-down onto a heated serving dish. Spoon any remaining honey/lime mixture out and drizzle over pudding. Serve at once with a spoonful of English clotted cream on the side.