Ingredients
- 4 suet (shredded)
- 160 gr currants
- 150 ml water (cold)
- 120 gr self raising flour
- 24 gr sugar
- 1 gr salt
Stir together the flour, salt, sugar, suet and dried fruit. Mix to a firm dough with water. Form into a cylinder about 20 cm long, and put on a pudding cloth that has been wrung out in boiling water and sprinkled with flour. Roll the pudding in the cloth and tie the ends tightly, but leave room for expansion. Put into a pan of boiling water, cover, and boil for 2 hours, adding more boiling water if necessary to prevent boiling dry. Turn the pudding onto a hot dish and serve with custard. ENGLISH PUDDINGS SWEET & SAVORY, Mary Norwalk, Sphere Books UK, 1984, L2.95: ISBN 0-7221-6471-8.