Helston Pudding
75g (3oz) Shredded Beef or Vegetarian Suet
50g (2oz) Self Raising Flour
50g (2oz) Fresh Breadcrumbs
50g (2oz) Ground Rice
50g (2oz) Soft Brown Sugar
50g (2oz) Dried Apricots, chopped
50g (2oz) Raisins or Sultanas
50g (2oz) Currants
1 tsp Grated Nutmeg
¼ tsp Bicarbonate of Soda
Milk
Sieve the flour, add all of the dry ingredients into a large bowl and mix.
Add enough milk, stir well to produce a soft dropping consistency
Place into a buttered 1.1 litre (2 pint) pudding basin.
Cover with foil and tie on tightly.
Place bowl in large saucepan with boiling water and cover.
Steam for 2 hours.
Adding more boiling water as needed.
Serve with clotted cream.
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