Exeter Pudding

Exeter Pudding Picture 1

The Exeter Pudding is inter-layered with custard and apricot or blackcurrant jam. 
The breadcrumbs can easily be made if you have a food processor, it's generally better to take the crusts off, unless your blade is very sharp. This will feed 6 people. 


6 'trifle-type' sponge cakes
150g/5 oz fresh white breadcrumbs
50g/2 oz Ratafia Biscuits
75g/3 oz Unsalted Butter + a little for greasing the bowl
25G/1 oz Plain Flour
3 medium Eggs
75g/3 oz Caster Sugar
150ml/ ¼ pint Double Cream
1 Unwaxed Lemon
45ml/3 tablespoons Dark Rum
450g/1 lb Apricot or Blackcurrant Jam
1 extra tablespoon of fresh white breadcrumbs


Mix the 125g of breadcrumbs with the flour, sugar and the grated rind of the lemon in a big bowl.

Add the butter, and rub it in.

Lightly butter a pudding basin, about 25cm/10 ins in diameter

Coat the butter with the extra tablespoon of fresh breadcrumbs, then cover the bottom of the bowl with the Ratafia biscuits.

Put a layer of the prepared breadcrumb mixture over the Ratafias.

Spread some your chosen jam onto the sponge cakes, then place these on as the next layer

Continue to build in this way, alternating until all the ingredients have been used.

The top layer should be the breadcrumb mixture. Heat the oven to 360°F/180°C/Gas 4.

Drizzle the rum evenly over the top and cook in the pre-heated oven for an hour.

Serve warm or hot, with custard.