| CATEGORY |
CUISINE |
TAG |
YIELD |
|
British |
British, Desserts |
1 |
Servings |
INGREDIENTS
| 8 |
oz |
Self-raising flour |
| 1 |
pn |
Salt |
| 4 |
oz |
Shredded suet |
| 1 |
oz |
Sugar |
| 8 |
oz |
Currants or raisins |
| 150 |
ml |
Cold water |
INSTRUCTIONS
Stir together the flour, salt, sugar, suet and dried fruit. Mix to a firm
dough with water. Form into a cylinder about 8 inches long, and put on a
pudding cloth that has been wrung out in boiling water and sprinkled with
flour. Roll the pudding in the cloth and tie the ends tightly, but leave
room for expansion. Put into a pan of boiling water, cover, and boil for 2
hours, adding more boiling water if necessary to prevent boiling dry. Turn
the pudding onto a hot dish and serve with custard.
ENGLISH PUDDINGS SWEET & SAVORY, Mary Norwalk, Sphere Books UK, 1984,
L2.95: ISBN 0-7221-6471-8.
From: dduane@owlsprings.win.net (Diane Duane)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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