Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 oz Plain flour
3 oz Shredded suet (usually
-available at your butcher)
3 oz Currants (dark raisins)
1 oz Sultanas (white raisins)
2 oz To 3 oz castor sugar
1 t Ground cinnamon
1/2 ts Baking soda
3/4 c Buttermilk or sour milk
Mix flour with suet, fruit, sugar, cinnamon and soda.
Stir in enough milk to make a soft batter. Dip a
pudding cloth (cheesecloth) into boiling water, sink
it in a basin large enough to hold the batter. Dredge
it lightly with flour and spoon in the batter. Draw
the fullness of the cloth together evenly, then tie it
tightly with string, but leave enough room for the
dumpling to swell. Place a saucer or plate in the
bottom of a large saucepan. Lift the dumpling into the
pan. Pour in enough boiling water to cover. Simmer for
a full 2 hours, then untie. Turn out carefully onto a
hot serving dish. Dredge with castor sugar. Serve with
hot custard sauce. Yields 4 to 6 servings.
For the hot custard sauce, we usually use Byrd's
Custard. If you have the availability of British goods
in your area, they should have Byrd's custard. It
comes in a large tin, like a container of powdered
chocolate for chocolate milk. Just follow the
directions to make a custard, only dilute it a little
more to make it sauce-like.
