 |
 Ingredients |
|
| 60 g | Self Raising Flour | |
| 60 g | Bread Crumbs | |
| 60 g | Shredded Suet | |
| 30 g | Currants | |
| 30 g | Sultanas | |
| a little | Candid Peel | |
| 1 | Egg | |
| quarter tsp | Baking Powder | |
| 60 g | Golden Syrup | |
| pinch | ground nutmeg |
Page last updated 15 December 2000
Method
Mix all the dry ingredients together and add the beaten egg and golden syrup and just a little milk. Mix well together. Put the ingredients in a greased pudding basin and cover twice with greased proof paper.
Steam for 2 hours or more or cook according to instructions in a pressure cooker.
A good stand by which my mother would bring out every so often. She served it with Brown and Powson's Custard now superceded by Birds Custard. You can use "proper custard" but with this pudding I prefer it made from powder and milk.