BamsBBQ
05-02-2009, 07:06 PM
Not a very complimentary name - but an extremely filling dessert.
Originally this was served to fill up the family so that they could
not eat (or want to eat) the far more expensive meat. Ideal for cold
winter evenings to keep out the weather.
Ingredients:
8 oz Self-raising flour
4 oz Shredded suet
8 oz Currants or Raisins
150 ml Cold Water
1 oz Sugar
1 pinch salt
Method 1: (If you have a pudding cloth)
1. Mix together the flour, sugar, salt, suet and the currents/raisins.
Keep mixing and add a little water at a time until the whole
becomes a firm dough.
2. Roll into a long cylindrical shape that is about 8 inches long.
3. Take a previously boiled pudding cloth, dry and then dust with
flour and wrap it around the dough cylinder. Tie off each end of
the cloth but take care to leave a little room between the ends of the
dough cylinder and the cloth to allow for expansion when
steaming.
4. Put into a large pan of boiling water and boil for approx 2 hours
- top up the pan with boiling water and do not allow to boil dry.
Method 2: (If you do NOT have a pudding cloth).
1. Mix together the flour, sugar, salt, suet and the currents/raisins.
Keep mixing and add a little water at a time until the whole
becomes a firm dough.
2. Roll into a long cylindrical shape that is about 8 inches long.
3. Carefully place the rolled pastry into a small pan that is close to
8 inches diameter as possible.
4. Place this smaller pan into a larger one then fill the larger pan
with boiling water - but do not fill so that the water spills into the
smaller pan. This is to make a steamer to 'steam' the pudding.
5. Put on the lid to the larger pan and steam for about 2¼ hours
- making sure that the water is topped up in the outer pan
with boiling water.
Serving suggestion:
Serve with custard.
Originally this was served to fill up the family so that they could
not eat (or want to eat) the far more expensive meat. Ideal for cold
winter evenings to keep out the weather.
Ingredients:
8 oz Self-raising flour
4 oz Shredded suet
8 oz Currants or Raisins
150 ml Cold Water
1 oz Sugar
1 pinch salt
Method 1: (If you have a pudding cloth)
1. Mix together the flour, sugar, salt, suet and the currents/raisins.
Keep mixing and add a little water at a time until the whole
becomes a firm dough.
2. Roll into a long cylindrical shape that is about 8 inches long.
3. Take a previously boiled pudding cloth, dry and then dust with
flour and wrap it around the dough cylinder. Tie off each end of
the cloth but take care to leave a little room between the ends of the
dough cylinder and the cloth to allow for expansion when
steaming.
4. Put into a large pan of boiling water and boil for approx 2 hours
- top up the pan with boiling water and do not allow to boil dry.
Method 2: (If you do NOT have a pudding cloth).
1. Mix together the flour, sugar, salt, suet and the currents/raisins.
Keep mixing and add a little water at a time until the whole
becomes a firm dough.
2. Roll into a long cylindrical shape that is about 8 inches long.
3. Carefully place the rolled pastry into a small pan that is close to
8 inches diameter as possible.
4. Place this smaller pan into a larger one then fill the larger pan
with boiling water - but do not fill so that the water spills into the
smaller pan. This is to make a steamer to 'steam' the pudding.
5. Put on the lid to the larger pan and steam for about 2¼ hours
- making sure that the water is topped up in the outer pan
with boiling water.
Serving suggestion:
Serve with custard.