Sift the flour into a bowl. Add the
butter and rub in with the fingertips. Stir in the sugar, sultanas and
walnuts. Mix in the eggs and enough milk to form a soft, dropping
consistency. Turn into a greased 1.5 liter pudding basin. Cover with a
double thickness of greased foil or greaseproof (waxed) paper,
twisting and folding under the rim to secure. Steam for 1 3/4 hours.
Turn out and serve with Burnt Almond Cream.