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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.

Named after Drumlanrig Castle in Dumfriesshire, a seat of the Duke of Buccleuch. It is a good variation of the English Summer Pudding.

1 and a half Ib rhubarb (675 g)
4-6 oz sugar (100-150 g)
8 oz sliced white bread (225 g)
1 tsp water

Stew the rhubarb with water and sugar till soft.
Put a layer of bread in the base of a 2pt (lL) pudding bowl or souffle dish and pour some hot rhubarb on top.
Add another layer of bread and more rhubarb until the dish is full, finishing with a layer of bread. Cover with a plate which just fits inside the rim of the bowl or dish.
Press with a weight for at least 24 hours. To serve, loosen round the edges and turn out. Serve with soured cream and sugar.

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