This traditional suet pudding is a rich and hearty dessert, perfect for cold days. The combination of suet, flour, and spices creates a dense and flavorful pudding that is best enjoyed with a drizzle of syrup or a scoop of ice cream.
Preparation time
20min
Cooking time
3h
Ingredients
8 Servings
- 2 tsp baking powder
- 100 g breadcrumbs
- 1 tsp cinnamon
- 100 g currants
- 200 g flour
- 250 ml milk
- 1 tsp nutmeg
- 100 g raisins
- 0.5 tsp salt
- 200 g suet
- 100 g sugar
Directions
Step 1
In a large bowl, mix together the suet, flour, breadcrumbs, sugar, raisins, currants, baking powder, salt, nutmeg, and cinnamon.
Step 2
Gradually add the milk, stirring continually, until the mixture forms a thick batter.
Step 3
Grease a pudding basin and pour the mixture into the basin, pressing down firmly.
Step 4
Cover the basin with a piece of greased parchment paper, then cover with aluminum foil and secure with string.
Step 5
Place the basin in a large pot and fill the pot with boiling water until it comes halfway up the sides of the basin.
Step 6
Cover the pot with a lid and steam the pudding for 3 hours, checking occasionally to ensure the water does not boil dry.
Step 7
Once cooked, remove the basin from the pot and allow to cool for a few minutes before turning the pudding out onto a serving plate.
Step 8
Serve warm with syrup or ice cream.