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1
Note: If you do not have suet, grate the same amount of ice-cold butter, or indeed, any other kind of baking fat, into the mix instead, (but suet is preferred, if you can get it ;).
2
Get your steamer pan simmering on a low heat on the hob with, with plenty of water in (enough to last for 2 hrs).
3
Grease and flour a 2pt pudding bowl, see link below for the bowl I use, also have a pleated piece of parchment paper at the ready.
4
Sift the flour, baking powder and spices into a medium size bowl, then add the rest of the dry ingredients.
5
Add the milk and mix until you have a stiff, but not entirely sticky dough.
6
Transfer the dough to the prepared pudding bowl, gently pressing it down, and cover the bowl with parchment paper, and fasten it in place with twine or an elastic band.
7
Place the bowl in the steamer, get the lid on, and steam for 2 hours on a low heat, check the water level after 1hr.
8
If you don’t have a steamer, place a saucer at bottom of a large pan to prevent the bowl being directly in contact with heat, put the bowl on the saucer, add boiling water to just over halfway up the bowl, simmer for 1hr:45mins.
9
Once the time is up, allow it to cool and settle for 5 minutes, then turn the pudding out onto a large plate.
10
Slice and serve with lashings of hot vanilla custard.
11
Enjoy.
Method
Ingredients
225g / 8oz Plain/All-purpose flour
10g / 2½tsp Baking powder
100g / 3½oz Shredded Suet or Butter
85 / 3oz Caster Sugar
170g / 6oz Currents
125ml Milk (full or half fat)
6ml / 1tsp Vanilla Extract
2g / ¼tsp Salt
Zest of Lemon or Orange or both
4g / 1tsp Ground Cinnamon
2g / ½tsp Ground Nutmeg
Large Pudding Bowl / Basin
Nutmeg and spice grater, with container built in, 1 free nutmeg included
Silicone Utensil Holder & Drip Pad
Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
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