Damson Suet Pudding RecipeOrigin: Britain Period: Modern |
Ingredients:
450g damsons, halved and pitted 
Damson Suet Pudding Preparation:Method:Sift the flour, baking powder and salt into a mixing bowl. Stir-in the suet then add just enough water to bring the mixture together as a soft (but not sticky) dough. Trim off 1/4 of the dough and set aside to make the pudding's lid. Roll the remaining dough on a lightly-floured surface to form a round that's about 2cm larger than the mouth of the basin. Press into the basin then press down with your fingers so that the pastry moulds itself to the shape of the basin. Add the damsons to a bowl and stir-in the sugar. Allow to sit for 10 minutes then spoon into the lined pudding basin. Roll the remaining pastry to form a lid, dampen its rim and place the lid on top of the filling. Press down along the edges to seal the crust. Place the lid on top of the bowl (or press greaseproof paper over the top and secure with string). Cover the bowl with foil, place in a steamer and place over a pan of rapidly-boiling water. Allow to steam for about 150 minutes, topping-up the boiling water as needed. Remove the pudding from the steamer, allow to cool for a few minutes before un wrapping, tipping out onto a bowl and serving. |
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