In a food processor, pulse enough
Bread (to taste)
to make 2 cups of fresh breadcrumbs.
Grease four 200 milliliter pudding bowls with butter and place a small round of baking paper in the base of each one.
Self-Rising Flour (1 cup)
into a big mixing bowl. Add Breadcrumbs,
Suet Mix (1/2 cup)
Caster Sugar (1/3 cup)
Sultanas (1/3 cup)
Mixed Dried Citrus Peels (1/3 cup)
In a separate cup, add an
Milk (2/3 cup)
and lightly beat it. Add egg-milk mixture to the dry ingredients and mix to combine.
Divide the batter between the four pudding bowls. For each bowl, put a pleated piece of baking paper over the top and tie with string around the base. Wrap the bowl with tin foil.
Place the covered puddings into a large, deep frying or sauce pan. Pour in enough water to reach halfway up the pudding bowls. Bring water to a boil, put on the lid and turn the heat down to low and allow the puddings to steam for an hour.
Remove the puddings from the saucepan and allow them 10 minutes to cool.
Custard (to taste)
Demerara Sugar (to taste)