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Monday, 27 August 2007

Best Scottish Food Drumlanrig Pudding

Drumlanrig Pudding. This wonderful Scottish pudding is named after Drumlanrig Castle which was built around 1680 just north of Dumfries.

Two pounds of rhubarb.
Six ounces (175 g) of caster sugar.
Six large slices of white bread.
One tablespoon of water.

Chop the rhubarb and put into a saucepan with the water and sugar. Bring to the boil, cover and simmer very gently for about fifteen minutes or until the rhubarb is soft. Grease a two pint (1.15 litres) pudding basin or pie dish. Put a layer of bread in the base. Pour some rhubarb over the bread. Add another layer of bread followed by some more rhubarb and continue adding layers until the dish is full, finishing with a layer of bread. Cover with a piece of greaseproof paper and put a weight on top. Leave the pudding in a cool place for at least twenty four hours. Loosen the pudding around the edges and turn out on to a serving plate. Serves 6-8.

Best Scottish Cooking.

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