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"This recipe is for a 1.2 litre pudding bowl".

Ingredients

350 gm self raising flour
175 gm suet
125 gm brown sugar
1 pc lemon
3 pc egg
250 ml milk
200 gm currants
3 tsp mixed spice
sq salt

Method

• Soak the dried fruit in boiled, sugared water for 30 minutes

• Sieve the flour, mixed spice and salt

• Mix in the grated suet, sugar, dried fruit and grated lemon zest

• Mix to a medium dough/batter with the egg and milk

• Pour the batter into a well greased and sugared (or floured) pudding bowl (it should be just over three-quarters full)

• Cover with a well buttered and floured cartouche and the pudding bowl lid (ensure firm seal) wrap bowl in cling film (this is to doubly ensure no steam can enter the bowls)

• Steam for 1 3/4 hours

• Serve with a butterscotch sauce

Chef's Note:

The fruits may also be soaked in other boiled liquids such as tea,
coffee, fruit juices, wine, etc depending on the required finish, taste, etc

Flavourings such as liqueurs, essences, etc may also be added.

This mixture would also make 5 - 6 large darioles.

Enjoy and bon appetit . . . . .