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11 Sep 2012

SERVES 8 
PREP 20mins plus cooling 
COOK 2hrs

 

11/2 cups (225g) self-raising flour
1 1/2 cups (105g) fresh white breadcrumbs
1 cup (135g) prepared suet mix
1/2 cup (110g) caster sugar
3/4 cup (120g) sultanas
3/4 cup (100g) currants
finely grated rind and juice of 2 lemons
2 eggs
1 cup (250ml) milk
1/2 cup (175g) golden syrup, plus extra to serve
custard, thick cream or ice-cream, to serve

1 Grease and line base of a 5 cup-capacity pudding basin. Sift flour into a large bowl. Add breadcrumbs, suet, sugar, 1/2 cup of sultanas, 1/2 cup of currants and lemon rind. Whisk together eggs, milk and lemon juice in a separate bowl or jug. Pour into dry ingredients and mix until well combined.

2 Pour golden syrup into base of prepared basin. Top with remaining sultanas and currants. Spoon pudding mixture into basin. Make a pleat in centre of a sheet of baking paper and a sheet of foil. Cover basin with paper, then foil and secure with kitchen string. 

3 Place an upturned heatproof saucer in base of a large saucepan. Place pudding basin on saucer. Pour enough water into pan to come halfway up side of basin. Cover. Bring to boil on high heat. Reduce heat to low. Steam, covered, for 2 hrs, until a skewer inserted comes out clean. Remove basin from pan and cool for 15 mins. Turn out onto a plate and drizzle over extra golden syrup. Cut into slices and serve with custard, cream or ice-cream, if you like.

In each serve 1993 kilojoules, 5g protein, 16g total fat (8g sat fat), 79g carbohydrate (50g sugar), 3g fibre, 314mg sodium.

Tips 
• Prepared suet mix is available in the baking section of supermarkets.
• Securing the baking paper and foil over the pudding basin can be a little tricky, so ask a family member or friend to help you hold them down while you tie and tighten the string. It’s important to pull the string as tightly as possible, to ensure that the pudding cooks evenly.

 

Gary’s secrets 
• Butter or margarine can be used instead of the suet mix in this recipe. I often use butter at home and it works to lighten the pudding.

• Chopped dried fruits, peel and nuts such as macadamias and hazelnuts are lovely additions to this pud.

• You can use this recipe to make individual puddings in 1 cup-capacity ramekins or pudding moulds. They only take one-third of the time to cook.


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Last modified on Tuesday, 04 December 2012 02:46
Gary Mehigan

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