6 jun

St Barnabas Pudding

Mrs GB Johnson, Broken Hill Branch

SERVES 4–6

125 g (½ cup) shredded suet(see note)

125 g (1 cup) chopped walnuts

170 g (1 cup) raisins

225 g (1½ cups) self-raising flour

2 eggs

165 g (¾ cup) caster sugar

Bring a large saucepan of water to the boil for steaming, placing a small heatproof plate upside down in the water to keep the pudding basin off the base of the pan. Grease and flour a 1.5 litre (6 cup) capacity pudding basin.

Combine the suet, walnuts and raisins in a food processor and chop finely. Combine with the flour in a bowl. Beat eggs and sugar well in another bowl, then add to the flour mixture, stirring well.

Spoon the batter into the basin, cover tightly and lower it into the boiling water. Steam for 2½ hours or until cooked through, adding more water to the pan as required.

Note: shredded suet is available as a packet mix at supermarkets, or fresh from your butcher.