Steamed Bread Pudding Recipe

Steamed Bread Pudding Recipe

1/2 small stale loaf of bread (about 225 g/8 oz)
75 g/3 oz self-raising (self-rising) flour
100 g/4 oz light brown sugar

1.5 ml mixed (apple-pie) spice

75 g/3 oz shredded (chopped) vegetable suet
75 g/3 oz dried mixed fruit (fruit cake mix)
1 egg, beaten
Milk
Butter. for greasing
Pouring cream, to serve

Method:

Soak the bread in cold water for 30 minutes. Squeeze out the liquid and place the bread in a bowl. Beat well to break up with a fork. Sprinkle the flour, sugar and spice over the surface and beat in. Stir in the suet and fruit. Mix with the beaten egg and a little milk to form a soft, dropping consistency. Turn into a greased 1.2 liter/2 pt/5 cup pudding basin and cover with a double thickness of greased greaseproof (waxed) paper or foil, twisting and folding under the rim to secure. Steam for 2 hours. Turn out and serve with pouring cream.