Keith Floyd

Old-fashioned Suet-Raisin Pudding

Preparation info
  • Serves

    4 to 6

    • Difficulty

      Easy

Appears in
top 1000Floyd on Britain & Ireland
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.

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