Connaught Pudding
450ml (¾ pint) Milk
110g (4oz) Caster Sugar
85g (3oz) Breadcrumbs
50g (2oz) Butter
50g (2oz) Flour
40g (1½oz) Ratafia Biscuits
2 Eggs, beaten
1 Lemon, grated rind only
1 tsp Vanilla Extract
1 tsp Soft Brown Sugar
6 Glace Cherries, halved
Butter, to grease
Grease a pudding basin with butter, sprinkle with brown sugar, decorate with cherries.
Melt the butter in a saucepan and stirring in the flour.
Gently add the milk a little a a time stirring constantly.
Allow the mixture to boil, stirring constantly, until it thickens.
Remove from the heat, allow to cool slightly.
Add the breadcrumbs, caster sugar, ratafia biscuits (crushed), lemon rind and vanilla.
Add the beaten eggs and stirring thoroughly them into the mix.
Pour the mixture into the buttered basin.
Cover with pleated greaseproof paper and foil.
Place in a saucepan of boiling water and steam for about 1½ hours, topping up the water as necessary.
Turn out the pudding out onto a plate and serve.
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