Lord Randall's Pudding
Lord Randall's Pudding. Lord Randall is an Anglo-Scottish border ballad consisting of dialogue between a young Lord and his mother. Through the mother's inquiry, it is gradually revealed that the Lord has been poisoned by his lover. The reference to Lord Randall as a type of pudding is somewhat obsure
150g butter, softened 120g
soft brown sugar
150g plain flour 1 egg, beaten
1 tsp bicarbonate of soda
175ml milk 150g dried apricots. Reserve 6 to place in the base of the pudding basin and chop the remainder
150g traditional marmalade. reserve 2 tbsp for the base
- Cream the butter and sugar in a bowl until light and fluffy.
- Add the beaten egg, a little at a time, beating thoroughly to combine after each addition.
- Sift together the flour and bicarbonate of soda then add this to the creamed mixture, alternating with the milk and finishing with the flour mix.
- Add the chopped apricots and beat vigourously until well combined then work in the marmalade.
- Grease a 1.2l pudding basin and place the reserved whole apricots and the reserved marmalade in the base.
- Pour over the mixture then cover securely with a sheet of greaseproof paper and a lid. Cover everything with kitchen foil and tie in place
- Place in a steamer basket or set in a pan of boiling water.
- Steam for between 90 and 120 minutes, or until the pudding is firm and cooked through (check the liquid level every now and then and top-up with boiling water, if required)
- When ready, remove from the pan and allow to rest for 5 minutes before removing all the coverings.
- Set a serving plate on top of the pudding then quickly invert onto the plate so that the pudding drops out of the basin and the marmalade topping drips down over the side of the pudding.