Ingredients - serves 6 to 8
|4oz (100g) fresh breadcrumbs||4oz (100g) mixed dried fruit|
|4oz (100g) plain flour, sifted||Generous teaspoon baking powder|
|4oz (100g) suet*||1 teaspoon ground mixed spice|
|4oz (100g) brown sugar||Milk, to mix|
* It is better to buy suet from the butchers. Remove the membranes and grate coarsely then toss in 2oz (50g) of the sifted flour.
- Put all the ingredients into a bowl and mix well with a wooden spoon.
- Add enough milk to make a stiff dough.
- Sprinkle a clean pudding cloth or tea towel with flour.
- Shape the dough into a thick roll.
- Place diagonally on the cloth and roll it up leaving a pleat at each end to allow the mixture to expand.
- Tie the cloth like a parcel with string.
- Bring a large pan of water to the boil then place the pudding into the water. Cover and boil for 1½ hours adding more boiling water as necessary.
- Lift carefully from the boiling water, cut the string and turn out onto a serving plate.
- To serve, pour over a little warmed golden syrup and serve with custard or cream.