fat for greasing
65 g (2 1/2 oz) stale white breadcrumbs
grated rind of 1 lemon
200 g (7 oz) treacle (molasses) or golden syrup (substitute light corn syrup) or a mixture
65 g (2 1/2 oz) stale white breadcrumbs
grated rind of 1 lemon
200 g (7 oz) treacle (molasses) or golden syrup (substitute light corn syrup) or a mixture
suet crust pastry
3 cups (300 g) plain flour (All purpose)
pinch of salt
2 level tsp (10 ml) baking powder
150 g (5 oz) shredded suet
flour for rolling out
pinch of salt
2 level tsp (10 ml) baking powder
150 g (5 oz) shredded suet
flour for rolling out
method
1. Grease a 1 litre (1 3/4 pint) pudding basin.
2. Prepare a steamer or half fill a large saucepan with water and bring to the boil.
3. Make the pastry. Sift the flour, salt and baking powder into a mixing bowl.
4. Add the suet and enough cold water (about 250 ml (8 fl oz)) to make an elastic dough.
5. Divide the dough in half.
6. On a floured surface, roll out one portion of the suet pastry to a round 1 cm (1/2 inch) larger than the top of the prepared pudding basin.
7. Put the pastry into the basin and, pressing with the fingers, ease it evenly up the sides to the top.
8. Use half the remaining pastry to make a lid to fit the top of the basin. Thinly roll out the rest and cut two rounds in graduated sizes to fit the basin at two different levels.
9. In a bowl, mix the breadcrumbs and lemon rind.
10. Put a layer of treacle or golden syrup on the base of the pastry lined basin and sprinkle generously with the breadcrumb mixture.
11. Cover with the smaller pastry round, moistening the edges with water and pressing them to join them to the pastry at the side of the basin.
12. Layer the remaining ingredients and pastry, finishing with the pastry lid.
13. Cover the pudding with greased greaseproof paper or foil and secure with string.
14. 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.
15. Cover the pan tightly and steam the pudding over gently simmering water for 2 1/4 - 2 1/2 hours.
16. Serve from the basin or leave for 5 - 10 minutes at room temperature to firm up, then turn out on to a serving plate. Serve with warmed golden syrup and single cream.
2. Prepare a steamer or half fill a large saucepan with water and bring to the boil.
3. Make the pastry. Sift the flour, salt and baking powder into a mixing bowl.
4. Add the suet and enough cold water (about 250 ml (8 fl oz)) to make an elastic dough.
5. Divide the dough in half.
6. On a floured surface, roll out one portion of the suet pastry to a round 1 cm (1/2 inch) larger than the top of the prepared pudding basin.
7. Put the pastry into the basin and, pressing with the fingers, ease it evenly up the sides to the top.
8. Use half the remaining pastry to make a lid to fit the top of the basin. Thinly roll out the rest and cut two rounds in graduated sizes to fit the basin at two different levels.
9. In a bowl, mix the breadcrumbs and lemon rind.
10. Put a layer of treacle or golden syrup on the base of the pastry lined basin and sprinkle generously with the breadcrumb mixture.
11. Cover with the smaller pastry round, moistening the edges with water and pressing them to join them to the pastry at the side of the basin.
12. Layer the remaining ingredients and pastry, finishing with the pastry lid.
13. Cover the pudding with greased greaseproof paper or foil and secure with string.
14. 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.
15. Cover the pan tightly and steam the pudding over gently simmering water for 2 1/4 - 2 1/2 hours.
16. Serve from the basin or leave for 5 - 10 minutes at room temperature to firm up, then turn out on to a serving plate. Serve with warmed golden syrup and single cream.
serving amount
serves 6 - 8
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