25 jul

Currant Pudding

Mrs AF Leeson, Dunedoo Branch

SERVES 8

300 g (2 cups) plain flour

1 teaspoon baking powder

250 g (1 cup) shredded suet (see note)

½ teaspoon salt

60 ml (¼ cup) iced water, or as required

140 g (1 cup) currants

55 g (¼ cup) caster sugar

2 teaspoons mixed spice

Bring a large saucepan of water to the boil for cooking the pudding.

Sift the flour and baking powder into a bowl. Stir in the suet and salt. Add enough iced water to form a soft dough.

Roll the dough out onto a lightly floured surface to about 20 x 18 cm. Scatter over the currants, sugar, spice and a few tablespoons of water to dampen. Working from a long edge, roll up the dough to form a log. Place the log in a heavily floured pudding cloth and roll the cloth around the log, leaving a little room for expansion. Tie the ends tightly with string.

Place the log into the boiling water. Boil for 1½ hours, or until pudding is 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.