fat for greasing
25 g (1 oz) glace cherries, halved
4 oz (100 g) raisins
4 oz (100 g) stale white breadcrumbs
4 oz (100 g) shredded suet
25 g (1 oz) ground rice
grated rind of 1 lemon
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
pinch of salt
2 tbsp (30 ml) marmalade
2 eggs, beaten
about 75 ml (5 tbsp) milk
25 g (1 oz) glace cherries, halved
4 oz (100 g) raisins
4 oz (100 g) stale white breadcrumbs
4 oz (100 g) shredded suet
25 g (1 oz) ground rice
grated rind of 1 lemon
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
pinch of salt
2 tbsp (30 ml) marmalade
2 eggs, beaten
about 75 ml (5 tbsp) milk
method
1. Grease a 1 litre (1 3/4 pint) pudding basin and decorate the base with some of the cherry halves and raisins.
2. Prepare a steamer or half fill a large saucepan with water and bring to the boil.
3. Mix the breadcrumbs, remaining cherries and raisins, suet, ground rice, grated lemon rind, sugar, salt and marmalade in a mixing bowl.
4. Stir in the beaten eggs with enough milk to give a dropping consistency.
5. Spoon the mixture into the prepared basin, cover with greased greaseproof paper or foil and secure with string.
6. Put the pudding in the perforated part of the steamer, or stand it on an old saucer or plate in the saucepan of boiling water. The water should come halfway up the sides of the basin.
7. Cover the pan tightly and steam the pudding over gently simmering water for 2 - 2 1/2 hours.
8. Leave for 5 - 10 minutes at room temperature to firm up, then turn out on to a serving plate.
9. Serve with Marmalade and Wine Sauce.
2. Prepare a steamer or half fill a large saucepan with water and bring to the boil.
3. Mix the breadcrumbs, remaining cherries and raisins, suet, ground rice, grated lemon rind, sugar, salt and marmalade in a mixing bowl.
4. Stir in the beaten eggs with enough milk to give a dropping consistency.
5. Spoon the mixture into the prepared basin, cover with greased greaseproof paper or foil and secure with string.
6. Put the pudding in the perforated part of the steamer, or stand it on an old saucer or plate in the saucepan of boiling water. The water should come halfway up the sides of the basin.
7. Cover the pan tightly and steam the pudding over gently simmering water for 2 - 2 1/2 hours.
8. Leave for 5 - 10 minutes at room temperature to firm up, then turn out on to a serving plate.
9. Serve with Marmalade and Wine Sauce.
serving amount
serves 6
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