1 2/3 cup (175 g) self raising (self rising) flour
pinch of salt
3 oz (75 g) shredded suet
1/4 cup (4 Tbls) 50 g caster sugar (superfine granulated)
about 2/3 cup (5 fl oz.) 150 ml milk
pinch of salt
3 oz (75 g) shredded suet
1/4 cup (4 Tbls) 50 g caster sugar (superfine granulated)
about 2/3 cup (5 fl oz.) 150 ml milk
method
1. Half-fill a steamer or large saucepan with water and put on to boil. Grease a 900-ml (1 1/2-pt) pudding basin.
2. Mix the flour, salt, suet and sugar. Make a well in the centre and add enough milk to give a soft dropping consistency.
3. Put into the greased basin, cover with greased greaseproof paper or foil and secure with string.
4. Steam over rapidly boiling water for 1 1/2 - 2 hours. Serve with a jam, golden syrup sauce or fruit sauce.
2. Mix the flour, salt, suet and sugar. Make a well in the centre and add enough milk to give a soft dropping consistency.
3. Put into the greased basin, cover with greased greaseproof paper or foil and secure with string.
4. Steam over rapidly boiling water for 1 1/2 - 2 hours. Serve with a jam, golden syrup sauce or fruit sauce.
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