Prep Time: 30 minutes. Cook Time: 2 hours. Yield: Serves 6
Ingredients:
* 115g / 4oz raisins
* 55g / 2oz currants
* 75g /3oz dark brown sugar
* Grated zest of 1 unwaxed lemon
* 225g / 8oz self-raising flour plus extra for dusting
* 115g /4oz shredded suet
* Pinch of salt
* 55ml /2 fl oz milk
Preparation:
* In a small bowl mix the raisins, currants, sugar and lemon rind for the filling.
* Sift the flour into a large mixing bowl; add the suet and the salt and rub together to combine. Add a little milk and using a knife cut through the mixture, adding more milk little by little until it comes together. Finally use your hands to combine into a soft, elastic dough. Add more milk if necessary.
* Place the dough on a lightly floured surface and roll into a rectangle approx 20cm x 30cm (8 x 12 inches).
* Evenly spread the pudding filling mixture over the dough leaving a 1cm/ 1/2 inch border. Paint the border with a little cold water. Roll up carefully from the narrow end.
* Soak a clean tea towel or cloth napkin in boiling water for a few minutes, squeeze to remove excess water.
* Wrap the suet roll pudding in the napkin twisting at each end at securing with kitchen string.
* Steam the pudding roll for 2 hours in a steamer. Alternatively, wrap the pudding suet roll in foil and bake in a hot oven (200ºC/400ºF/Gas 6) for 1 hour 30 mins.
* Unwrap immediately, cut into thick slices and serve in warmed bowls with lashings of custard.
I'd have to say, why would you bother?
Originally posted by KewpieYes, the suet and milk excludes it from my diet. 🙂
Prep Time: 30 minutes. Cook Time: 2 hours. Yield: Serves 6
Ingredients:
* 115g / 4oz raisins
* 55g / 2oz currants
* 75g /3oz dark brown sugar
* Grated zest of 1 unwaxed lemon
* 225g / 8oz self-raising flour plus extra for dusting
* 115g /4oz shredded suet
* Pinch of salt
* 55ml /2 fl oz milk
Preparation:
* I ...[text shortened]... s and serve in warmed bowls with lashings of custard.
I'd have to say, why would you bother?
- Joined
- 18 Jan 07
- Moves
- 12477
Originally posted by KewpieBecause it's good? There is something rather similar (not quite the same, though - it uses butter and yeast instead of suet) in the Dutch kitchen, and it is rather tasty. Eat with lashings of melted butter and brown sugar.
I'd have to say, why would you bother?
Richard
