1 3/4 cup (200 g) plain flour (All purpose)
2 tsp baking powder
a pinch of salt
1/4 cup (4 Tbls) 50 g caster sugar (superfine granulated)
100 g shredded suet
3/4 cup (150 g) raisins
125 ml milk (approx)
fat for greasing
2 tsp baking powder
a pinch of salt
1/4 cup (4 Tbls) 50 g caster sugar (superfine granulated)
100 g shredded suet
3/4 cup (150 g) raisins
125 ml milk (approx)
fat for greasing
method
1. Sift together the flour, baking powder, and salt into a bowl.
2. Stir in the sugar, suet, and raisins.
3. Add enough milk to make a soft dropping consistency.
4. Put into a greased 750 ml basin, cover closely with greased paper or foil and steam for 1 1/2 - 2 hours.
5. Serve from the basin, or leave for 5-10 minutes at room temperature to firm up, then turn out.
6. Serve with Pouring Cup Custard, Lemon Sauce or well dredged with caster sugar.
2. Stir in the sugar, suet, and raisins.
3. Add enough milk to make a soft dropping consistency.
4. Put into a greased 750 ml basin, cover closely with greased paper or foil and steam for 1 1/2 - 2 hours.
5. Serve from the basin, or leave for 5-10 minutes at room temperature to firm up, then turn out.
6. Serve with Pouring Cup Custard, Lemon Sauce or well dredged with caster sugar.
serving amount
serves 6
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