This is not a pudding for the faint-hearted or those on a diet. Made from suet, flour and dried fruit it is high in calories. It is, however, the perfect pudding for a treat on a cold winter's day.
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours, 30 minutes
Yield: Serves 6
- 115g / 4oz raisins
- 55g / 2oz currants
- 75g /3oz dark brown sugar
- Grated zest of 1 unwaxed lemon
- 225g / 8oz self-raising flour plus extra for dusting
- 115g /4oz shredded suet
- Pinch of salt
- 55ml /2 fl oz milk
- In a small bowl mix the raisins, currants, sugar and lemon rind for the filling.
- Sift the flour into a large mixing bowl; add the suet and the salt and rub together to combine. Add a little milk and using a knife cut through the mixture, adding more milk little by little until it comes together. Finally use your hands to combine into a soft, elastic dough. Add more milk if necessary.
- Place the dough on a lightly floured surface and roll into a rectangle approx 20cm x 30cm (8 x 12 inches).
- Evenly spread the pudding filling mixture over the dough leaving a 1cm/ 1/2 inch border. Paint the border with a little cold water. Roll up carefully from the narrow end.
- Soak a clean tea towel or cloth napkin in boiling water for a few minutes, squeeze to remove excess water.
- Wrap the suet roll pudding in the napkin twisting at each end securing with kitchen string.
- Steam the pudding roll for 2 hours in a steamer. Alternatively, wrap the pudding suet roll in foil and bake in a hot oven (200ºC/400ºF/Gas 6) for 1 hour 30 mins.
- Unwrap immediately, cut into thick slices and serve in warmed bowls with lashings of custard.