Scottish Cooking, Drumlanrig Pudding

Bunch of rhubarb

sugar to taste

1/2 loaf white or wholemeal bread

Stew rhubarb with plenty of water and sugar. Put in a pudding basin a layer of bread, then pour on the hot rhubarb. Add another layer of bread and more rhubarb until the dish is full. Cover with a large plate and leave for 24 hours in a cool place. This pudding is delicious served with sugar and cream on a hot summer day.

Note: Raspberries, strawberries, and currants placed 1/4-inch thick in the bottom of the bowl may be treated in the same Manner.

Return To Scottish Cooking

Return To Scottish Recipes