2/3 cup (3 oz) self-raising 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. Mix the flour, salt, breadcrumbs, suet, sugar and currants together in a bowl. Make a well in the centre and add enough milk to give a fairly soft dough.
2. Form into a roll, wrap loosely in greased greaseproof paper and then in foil, sealing the ends well.
3. Steam for 1 - 2 hours.
4. Unwrap the pudding, serve with custard or with a sweet white sauce flavoured with cinnamon or grated lemon rind, if liked. Alternatively, make the mixture to a soft dropping consistency and steam for 1 1/2 - 2 hours in a greased 900 ml (1 1/2-pint) pudding basin.
2. Form into a roll, wrap loosely in greased greaseproof paper and then in foil, sealing the ends well.
3. Steam for 1 - 2 hours.
4. Unwrap the pudding, serve with custard or with a sweet white sauce flavoured with cinnamon or grated lemon rind, if liked. Alternatively, make the mixture to a soft dropping consistency and steam for 1 1/2 - 2 hours in a greased 900 ml (1 1/2-pint) pudding basin.
serving amount
serves 4
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