Prep 15 mins
Cook 1 hr
This is one of our favorite puddings. Warm cake type pudding slices, studded with tasty sultanas and currants, served smothered in warm custard sauce. This is comfort food at it's best. There are several different versions posted here to Zaar, but this one is different. I think it is the best, but then I am biased. ;-)
- 1 1⁄2 cups plain flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 cup sugar
- 1 1⁄2 teaspoons ground ginger
- 2 cups fresh breadcrumbs
- 60 g sultanas
- 110 g dried currants
- 1 1⁄2 cups grated suet
- 2 teaspoons finely grated lemons, zest of
- 2 eggs, slightly beaten
- 2⁄3 cup milk
- Sift the dry ingredients including the sugar and the ginger, into a large bowl.
- Add the breadcrumbs, sultanas, currants, suet and lemon rind, mixing with a wooden spoon, thoroughly.
- Combine the egg and the milk and add to the dry ingredients, mixing together well, adding a little more milk if necessary, then set aside for 5 minutes.
- lay a sheet of baking paper on the work surface and for the pudding mixture into a roll shape, about 8 inches long.
- Roll the pudding in the paper and fold up the ends (do not wrap it too tight as it has to expand as it cooks).
- Wrap the roll in a clean tea towel, and put in the top of a bamboo steamer, placed over a work filled one third full of simmering water.
- Cover and allow to simmer for 1 1/2 hours, being careful not to let it boil dry (replenish the water as needed).
- Unmould the puddint onto a serving plate, cut into slices and serve with warm custard or cream.
- NOTE: Suet can be bought at good butchers- but keep in mind that they might have to get it in specially, so order it a few days before you need it, store it in the freezer until ready to use- this makes it much easier to grate (the suet is grated so that it binds easily with the other ingredients).