2 2/3 cup (300 g) plain flour (All purpose)
1/4 tsp salt
2 tsp baking powder
150 g shredded suet
cold water
flour for dusting
1 cup (150 g) chopped dates, currants, sultanas (golden raisins), raisins or figs.
1/4 tsp salt
2 tsp baking powder
150 g shredded suet
cold water
flour for dusting
1 cup (150 g) chopped dates, currants, sultanas (golden raisins), raisins or figs.
method
1. Sift the flour, salt, and baking powder together.
2. Add the suet, fruit and enough cold water to make a soft but not sticky dough.
3. Roll out the dough into a rectangle about 5 mm thick.
4. Spread with jam almost to the edge.
5. Dampen the edges and roll up lightly.
6. Seal the edges.
7. Lay the dough on a scalded, well floured pudding cloth
8. Tie up the ends of the cloth.
9. Put into a saucepan of fast boiling water, reduce the heat and simmer for 2 - 2 1/2 hours.
10. Drain well and unwrap.
11. serve with any custard or sweet sauce, or with warmed golden syrup and cream
2. Add the suet, fruit and enough cold water to make a soft but not sticky dough.
3. Roll out the dough into a rectangle about 5 mm thick.
4. Spread with jam almost to the edge.
5. Dampen the edges and roll up lightly.
6. Seal the edges.
7. Lay the dough on a scalded, well floured pudding cloth
8. Tie up the ends of the cloth.
9. Put into a saucepan of fast boiling water, reduce the heat and simmer for 2 - 2 1/2 hours.
10. Drain well and unwrap.
11. serve with any custard or sweet sauce, or with warmed golden syrup and cream
serving amount
serves 6
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