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English currant puddings
(0 votes)
Difficulty:
easy
Preparation:
1 hr 50 min.
Preparation
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Ingredients
for
4
- Ingredients
- 3 cups self-rising flour (sifted)
- 1 cup shredded Beef suet (scant)
- ½ cup sugar
- 1 pinch salt
- 1 cup Currants
- 1 unwaxed Orange (finely grated zest)
- ⅜ cup milk
- To decorate
- Orange peel (cut into thin strips)
- To serve
- Maple syrup
Preparation steps
1.
Grease 4 individual pudding basins.
2.
Mix together the flour, suet, sugar, currants and orange zest in a mixing bowl and stir well.
3.
Pour in the milk and mix to a soft dropping consistency.
4.
Spoon the mixture into the basins (leaving room for the puddings to rise) and smooth the top. Cover with a lid or a double thickness of pleated greaseproof paper, then with a double thickness of pleated foil. Tie securely and place in a large pan and pour in boiling water to come halfway up the basins.
5.
Cover and cook for 1 1/2 hours, topping up with boiling water as needed, until risen and spongy to the touch.
6.
Turn out and decorate with candied orange peel. Serve with maple syrup.
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