John Bulls Pudding
565g (1lb 4oz) Flour
450g (1lb) Currants or Raisins
225g (8oz) Suet, finely chopped
110g (4oz) Dark Treacle
110g (4oz) Full Cream Milk
50g (2oz) Sugar
2 Eggs, beaten
2 tsp of Bicarbonate of Soda
2 tsp of Cinnamon
2 tsp of Nutmeg
1 tsp of Salt
½ tsp Cream of Tartar
Sift together the flour, sugar, bicarbonate of soda, cream of tartar, spices and salt.
Add the dried fruit and suet and mix thoroughly.
Add eggs, treacle and milk.
Knead well until it forms a ball.
Wrap in cheese cloth or tea towel, tie off with string.
Steam 2½ hours.
Remove cloth and allow to stand with a lid on for 15 minutes.
Serve with custard
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