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Ingredients
12 oz. flour
4 oz. caster sugar
Pinch of salt
6 oz. currants
6 oz. finely chopped suet
Milk to mix
Method
Sift together the flour and salt.
Add the suet, sugar, and fruit and mix with the milk to form a soft dough.
Form into a roll and turn onto well-floured cloth.
Roll up the cloth loosely and tie at both ends, leaving enough room for the pudding to swell.
Drop into the boiling water and simmer for 2 hours or steam for 2 1/4 hours.
Serve with custard or lemon sauce.
Courtesy of member Anthea G. Brown, Raleigh, N.C, House of Lancaster Cookery Book, 1986