fat for greasing
175 g (6 oz) stale brown breadcrumbs
3 oz (75 g) raisins
3 oz (75 g) sultanas (golden raisins)
4 oz (100 g) shredded suet
1/3 cup (75 g) 3oz castor sugar
2 eggs, beaten
milk (see method)
175 g (6 oz) stale brown breadcrumbs
3 oz (75 g) raisins
3 oz (75 g) sultanas (golden raisins)
4 oz (100 g) shredded suet
1/3 cup (75 g) 3oz castor sugar
2 eggs, beaten
milk (see method)
method
1. Grease a 750 ml (1 1/4 pint) pudding basin.
2. Prepare a steamer or half fill a large saucepan with water and bring to the boil.
3. Place the breadcrumbs, dried fruit, suet and sugar in a mixing bowl.
4. Stir in the eggs, with enough milk to give a dropping consistency. Mix well.
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 1/2 - 3 hours.
8. Serve from the basin or leave for 5 - 10 minutes at room temperature to firm up, then turn out on to a serving plate.
9. Serve with Vanilla Custard or Apricot Sauce.
2. Prepare a steamer or half fill a large saucepan with water and bring to the boil.
3. Place the breadcrumbs, dried fruit, suet and sugar in a mixing bowl.
4. Stir in the eggs, with enough milk to give a dropping consistency. Mix well.
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 1/2 - 3 hours.
8. Serve from the basin or leave for 5 - 10 minutes at room temperature to firm up, then turn out on to a serving plate.
9. Serve with Vanilla Custard or Apricot Sauce.
serving amount
serves 6
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