Label
All
0
Clear all filters

Old-fashioned Suet-Raisin Pudding

Rate this recipe

Preparation info
  • Serves

    4 to 6

    • Difficulty

      Easy

Appears in

By Keith Floyd

Published 1988

  • About

A real family favourite, just as my mother makes. It’s nicest with the large raisins that need to be stoned.

Ingredients

  • 1 lb (500 g) self-raising flour
  • Pinch salt

Method

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

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title