450 g/1 lb/4 cups self-raising (self-rising) flour 450 g/1 lb/4 cups shredded (chopped) vegetable suet 350 g/12 oz/2 cups large stoned (pitted) (not seedless) raisins Cold milk, to mix Caster (superfine) sugar, for dusting
Thick cream, to serve
Method:
Mix together the flour, suet and raisins with enough milk to form a dough. Shape into a sausage on a floured pudding cloth. Tie up well and boil or steam for 4 hours. Unwrap and dust with caster sugar before serving with thick cream.
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