2/3 cup (75 g) self raising (self rising) flour
1 pinch of salt
1 1/4 cup (75 g) fresh breadcrumbs
3 oz (75 g) shredded suet
1/4 cup (4 tbsp) 50 g caster sugar (superfine granulated)
175 g (6 oz) currants
about 60 - 90 ml (4 - 6 tbsp) milk
1 pinch of salt
1 1/4 cup (75 g) fresh breadcrumbs
3 oz (75 g) shredded suet
1/4 cup (4 tbsp) 50 g caster sugar (superfine granulated)
175 g (6 oz) currants
about 60 - 90 ml (4 - 6 tbsp) milk
method
1. Half-fill a steamer with water and put on to boil.
2. Mix together the flour, salt, breadcrumbs, suet, sugar and currants in a bowl.
3. Make a well in the centre and add enough milk to give a fairly soft dough.
4. Form into a roll on a well floured board, wrap loosely in greased greaseproof paper and then in foil, sealing the ends well.
5. Steam over rapidly boiling water for 1 1/2-2 hours.
6. Unwrap the pudding, put in a hot dish and serve with custard or with a sweet white sauce flavoured with cinnamon or grated lemon rind.
2. Mix together the flour, salt, breadcrumbs, suet, sugar and currants in a bowl.
3. Make a well in the centre and add enough milk to give a fairly soft dough.
4. Form into a roll on a well floured board, wrap loosely in greased greaseproof paper and then in foil, sealing the ends well.
5. Steam over rapidly boiling water for 1 1/2-2 hours.
6. Unwrap the pudding, put in a hot dish and serve with custard or with a sweet white sauce flavoured with cinnamon or grated lemon rind.
rate this recipe
7.5
out of 10
2 users have helped to rate this recipe.
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
