Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
In a food processor, pulse enough
Bread (to taste)
to make 2 cups of fresh breadcrumbs.
Step 2
Grease four 200 milliliter pudding bowls with butter and place a small round of baking paper in the base of each one.
Step 3
Next, sift
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)
and
Mixed Dried Citrus Peels (1/3 cup)
.
Step 4
In a separate cup, add an
Egg (1)
to the
Milk (2/3 cup)
and lightly beat it. Add egg-milk mixture to the dry ingredients and mix to combine.
Step 5
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.
Step 6
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.
Step 7
Remove the puddings from the saucepan and allow them 10 minutes to cool.
Step 8
Serve with
Custard (to taste)
and
Demerara Sugar (to taste)
and enjoy!
Rate & Review
{{id}}