A real family favourite, just as my mother makes. It’s nicest with the large raisins that need to be stoned.
Mix the flour, salt, suet and raisins together. Moisten the pudding with sufficient milk to make a stiff dough. Tie it up in a floured cloth, leaving room in the cloth for the pudding to expand during cooking.
Put the pudding into boiling water and boil for 4 hours for a round pudding, 2½ hours for a long shape. Serve hot with home-made English custard.
© 1988 Keith Floyd estate. All rights reserved.