Old-fashioned Suet-Raisin Pudding

Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

Floyd on Britain & Ireland

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.


  • 1 lb (500 g) self-raising flour
  • Pinch salt
  • 8 oz (250 g) shredded suet
  • 12 oz (350 g) raisins
  • Milk


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.