- 12 ounces self-raising flour, sifted, plus extra for sprinkling
- 5 ounces shredded vegetable or beef suet
- 4 ounces caster sugar, plus extra for sprinkling
- 6 ounces currants
- custard to serve
In a large bowl mix the flour, suet, sugar, currants and 12 fl.oz. water to a soft dough. Shape into a long sausage and wrap in greaseproof paper. Fill a pan that is large enough to take the dough sausage, allowing room to expand, with water. Bring to the boil. Dip a clean tea towel in hot water, wring it out and sprinkle it with flour. Roll up the pudding loosely in the cloth and tie at each end. Place the pudding in the pan and simmer for 2 hours. Remove the tea towel and greaseproof paper, sprinkle with sugar and serve warm with custard. Servings: 8
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