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Recipe for :

Tallyrand's Sticky Date Pudding (with suet)

This recipe was provided by Tallyrand in response to an email enquiry.

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Ingredients

150 gm self raising flour
1 tsp mixed spice
pinch of salt
75 gm suet
50 gm brown sugar
1 pc lemon
1 pc egg
125 ml milk
50 ml treacle
150 gm dates (pitted)

Method

  • Prepare the pudding bowl by rubbing extra butter all around the sides and bottom, lightly sprinkle with some castor sugar
  • Repeat with the lid or use a double layer of tin foil
  • Set aside until required
  • Sieve the flour, mixed spice and salt together
  • Mix in the grated suet, sugar and grated lemon zest
  • Mix to a medium dough with the egg and milk
  • Stir through the dates
  • Pour just over half of the treacle in the bottom of the prepared bowl
  • Put dough on top
  • Pour the mixture into the prepared pudding basin and place on the cover
  • Wrap in clingfilm to ensure a good seal from the steam
  • Steam for approximately 1 1/2 - 2 hours
  • Remove and allow to cool for 5 minutes
  • Remove clingfilm and lid
  • Run the tip of a small knife around the edges to loosen the pudding
  • Invert onto a plate and allow to sit for a few minutes, gravity should do the rest
  • Serve with the remaining treacle warmed with the juice from the lemon

Enjoy and bon appetit . . . . .

Legend:
 
  lt
=
litres
  ml
=
millelitres
  kg
=
kilograms
  gm
=
grams
  tsp
=
teaspoon
  tbs
=
tablespoon
  sq
=
sufficient quantity (add to taste)
  pc
=
piece, meaning a whole one of
       
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