Orange and Currant Suet Pudding
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Difficulty:
easy
Difficulty
Preparation:
1 hr 50 min.
Preparation
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. Pour in the milk and mix to a soft dropping consistency.
3.
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.
4.
Cover and cook for 1 1/2 hours, topping up with boiling water as needed, until risen and spongy to the touch.
5.
Turn out and serve with custard.
