Pudding a la Scoones
The name of this pudding presumably refers to an ancient Scottish family (or clan) name probably derived from the village of Scone in the southeast of Perthshire. Alternatively, it could be named after the place which, from the ninth century, was where Kings of Scotland were crowned.
Equipment
1 litre pudding basin
Weighing scales
Large mixing bowl
Baking paper
Kitchen foil
String
Large lidded saucepan
Preparation method
Grease the pudding basin with butter and place a buttered disc of baking paper in the bottom of the basin. This is to ensure the top of your pudding won’t stick when you turn it out.
Place all the ingredients in the large mixing bowl and stir thoroughly.
Place the mixture into the prepared pudding basin and cover with a disc of buttered baking paper.
Make a pleat in a piece of kitchen foil and cover the basin with it, ensuring that the pleat is placed at the centre of the basin. Secure the foil with string tied under the rim of the basin, making sure you create a ‘handle’ with which you can remove the pudding from the hot water.
Place the pudding in the large-lidded saucepan and fill with boiling water two thirds up the sides of the pudding basin. Bring to the boil and reduce the heat to a simmer.
Cover the saucepan and steam for 3 hours making sure you check the level of the water and top up from the kettle if necessary.
Allow to cool slightly before removing from the basin or mould and turning out onto a serving dish.
Tip: To make breadcrumbs, the best way is to place chunks of bread into a blender and whizz. You may need to turn the blender off occasionally and push the bread pieces down with a wooden spoon.
For tips and step-by-step instructions, see my guide on making puddings using a basin or mould. 
