Sion Hill Hall Steamed Sponge Pudding

Plum Pudding (2)

Sion Hill Hall’s Steamed Sponge Pudding, presented on a Copeland service commissioned in the 1900’s from Thomas Goode.  This delicious pudding is simple to make and satisfying to eat on a cold winter’s day with copious amounts of custard.  A warm welcome for any guest.

 

Ingredients – Serves 6

4oz Caster Sugar

4oz Butter

4oz Self Raising Flour

2 Eggs

Plum jam

 

Method

Grease a 2lb pudding bowl.  Spoon a generous (2 inch deep) amount of plum jam in the bottom of the pudding bowl.

Place the butter and sugar in a mixing bowl.  Cream together until light and fluffy. Add the eggs, mix, and then gradually add the flour. Spoon the mixture in to the pudding bowl. Cover with grease proof paper, and tin foil. Steam for 2 hours.

What our visitors think

Nick Whelan Photos NGS

 

“Thank you so much for a wonderful afternoon on Wednesday.  We had a record number of members for our visit to you, so expectations were clearly very high.
All I can say is that you did not disappoint us.  We thoroughly enjoyed the tour of the house and gardens and felt very privileged to have such personal attention. “

Terrington Garden Club

“On behalf of all our members and friends, thank you for making all the perfect arrangements for our time with you.  The warm welcome and input was greatly appreciated

by everyone.  We only received praise and not one complaint!  So thank you so much.” Linton Antique Society

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