Marmalade Suet Pudding RecipeOrigin: Britain Period: Traditional |
Ingredients:
110g self-raising flour 
Marmalade Suet Pudding Preparation:Method:Sift together the flour and salt into a bowl then add the sugar, lemon zest and suet and stir to combine. Gradually add the milk, mixing until the mixture is firm. Generously grease a 600ml pudding basin then use 2/3 of the pastry mix to line the sides and base of the bowl. Add the marmalade to the centre then use the remaining pastry to form a lid on top. Cover with greaseproof paper (add a pleat so the pudding has room to rise) then completely encase the bowl in two layers of kitchen foil. Secure this with string then place the pudding in a steamer or on top of an up-turned saucer in a pan of boiling water. Steam or cook for 90 minutes, ensuring you top-up the water to prevent the pan from drying out. When done, allow the pudding to cool for a few minutes then remove the wrapping and turn the pudding out onto a serving plate. Serve with custard or white sauce. |
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