According to my research us Brits have been enjoying this well-known pudding for hundreds of years since its first documentation in 1849. I've been mad about it since my Nana made it for us all on many an occasion. Always served with heapings of golden syrup (custard for the adults) and always hoping for seconds.
I thought I would try my luck at making my own, with the help of her wonderful recipe but just a couple of added components for a twist. It doesn't look the best I'll admit. but it tasted incredible.
Check out my other recipes for more dessert inspiration!
Victoria Sponge
Fruit Tea Loaf Cake
Banoffee Pie
Recipe
Prep: 5 minutesCook: 1 hour
Serves: 6
Ingredients
240g Self-raising flour220g Sultanas/raisins
120g Vegetable suet
150ml Water
2 tbsp Mixed peel
1 tbsp Cinnamon optional
Pinch of salt
Method
✿Bring a large saucepan of water to the boil.✿In a large bowl combine flour, salt and suet. Add the sultanas, mixed peel and cinnamon if using and mix together. ✿Pour in the water and mix till you have a moist but firm dough.
✿Place a large rectangle of baking paper on a flat surface and put your dough on, shaped into a log about 20cm long. Roll up loosely, then roll up again in an old tea towel. Tie the ends of the log with string.
✿Place in the boiling water for about an hour, making sure to top with water if needed. My pan wasn't as big as I wanted so my pudding was a bit squished.
✿Remove from the pan and leave to cool before unwrapping and serving whilst warm. Enjoy!
Christina
xx
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