Chelsea Pudding

Preparation info

  • Serves

    4 to 6

    Appears in

    The Robert Carrier Cookbook

    By Robert Carrier

    Published 1965

    • About

    Ingredients

    • ¼ pound suet
    • ¼ pound breadcrumbs
    • ¼ pound</

    Method

    Chop suet finely and mix with breadcrumbs, flour, salt and baking powder. Mix well together with the tips of the fingers, then add the currants and raisins, carefully washed. Make a well in the centre; add slightly warmed treacle, then gradually add milk, beating all together. Pour mixture into a well-buttered mould; cover with buttered paper and steam steadily for 3 hours. When ready, turn out