College pudding

COOKING TIME 2½ HOURS

SERVES 4–6

Butter, for greasing

120g (4oz) self-raising flour

Pinch of salt

120g (4oz) breadcrumbs

120g (4oz) vegetable suet

120g (4oz) raisins

60g (2oz) currants

30g (1oz) chopped mixed candied peel

90g (3oz) soft light brown sugar

1 egg, beaten

Approx. 6 tbsp milk

Custard, to serve

GREASE A 1.1-LITRE (2-pint) pudding basin. Sift the flour and salt together into a mixing bowl, then add the breadcrumbs, suet, dried fruit, candied peel and sugar and mix to combine. Stir in the beaten egg and enough of the milk to produce a soft dropping consistency.

SPOON INTO THE PUDDING BASIN, cover securely with a lid or foil and steam for 2½ hours. This pudding turns out easily if left to rest for a few minutes after taking it out of the steamer. Serve with custard.

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So-called because it was traditionally served to students in the college halls of Oxford and Cambridge. A 1617 recipe for this pudding may be the earliest mention of suet in British cookery.

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