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Dessert dish from British cuisine
Ásgeir Hólm
Detected automatically from the ingredient list — not a complete allergen declaration. Always check the labels on what you cook with.
Put the flour and salt in a bowl. Add the suet, currants, sugar, lemon and orange zest.
Pour in 150ml milk and mix to a firm but moist dough, adding the extra milk if necessary.
Shape into a fat roll about 20cm long. Place on a large rectangle of baking parchment. Wrap loosely to allow for the pudding to rise and tie the ends with string like a Christmas cracker.
Place a steamer over a large pan of boiling water, add the pudding to the steamer, cover and steam for 1 1/2 hours. Top up the pan with water from time to time.
Remove from the steamer and allow to cool slightly before unwrapping. Serve sliced with custard.
Per serving
626
kcal
Calories
8.8
g
Protein
31.5
g
Fat
77.7
g
Carbs
2.4
g
Fiber
Round out the meal.
