I wonder to which generation readers belong who enjoy this very typical English steamed pudding, said to be a great favourite with Her Majesty’s gentlemen of the Guards: it was considered too good for the other ranks! I hazard, however, that if you make it on a crisp, cold day a new generation of camp followers will be initiated.
6 oz brown breadcrumbs
6 oz suet
4 oz Demerara sugar
Level teaspoon
bicarbonate of soda
3 good tablespoons
raspberry jam
1 large egg, beaten
Juice and rind of 1 large lemon
Mix together all the dry ingredients. Mix in the jam, lemon juice and rind, and finally the beaten egg. Well butter a 2-2 1/2 pint pudding basin. Place a buttered circle of paper in the bottom. Spoon in the mixture which will be fairly stiff. Cover the basin with well-buttered foil, allowing a good inch pleat across the top. Tie down firmly, making a handle across the top of the basin for ease of lifting. Steam for 2% hours over well-rolling water, remembering to top up the pan with boiling water from time to time.
Remove the foil, run a knife around between the pudding and basin, and turn out on to a warm plate.
This pudding is not meant in any way to be refined: maybe that’s why good honest folk like it so much!
Serves 5 or 6
December 19, 2011 в 19:54
Dear Chef,
My British mother used to serve Guard’s Pudding to our family when we were growing up. She has since passed, and I was unable to get her cook book collections to find this recipe. My two-part question to you is do all Guard’s Pudding recipes contain jam? I do not recall tasting any jam in her recipe though is was sweet and well-balanced. The second part of my question is: is there a custard sauce that is traditionally served with Guard’s Pudding, as well? My mom used to serve her Guard’s Puddding with a lovely, velvety warmed yellow custard (Bird’s Custard, maybe?) I so miss my wonderful mom and her delicious Guard’s Pudding! Thank you, in advance for any guidance you might offer.
January 5, 2012 в 07:10
Hi Carolyn,
Thanks for the question. The first part – I’ve seen recipes with jam only, but try to make without jam, about what happens I will write.
The second part – serve with the same warmed jam as used in the recipe
p.s.sorry that took so long to answer