oz plain flour
tsp baking powder
teaspoon mixed spice
pinch of salt
oz shredded suet
oz white or brown sugar
oz fresh breadcrumbs
Butter a 1.5 pint pudding basin. Sift the flour, baking powder, spice
and salt into a mixing bowl and mix in the suet, sugar, fruit and
bread- crumbs. Stir in the egg and sufficient milk to produce a soft
consistency that drops off the spoon in 5 seconds.
Turn the mixture into the pudding basin, which should be two-thirds
full. Cover with greased foil
tbsp caster sugar
tsp vanilla essence
Whisk the yolks and sugar together in a bowl. Heat the milk in a
saucepan until it is nearly boiling.
Whisk the hot milk gradually into the egg mixture. Put the bowl over
a saucepan of simmering water and stir the mixture over the indirect
heat until it is thick enough to coat the back of a wooden spoon.
(Direct heat will make the custard curdle.)
Stir in the vanilla essence and more sugar, according to taste.
Strain and serve hot.
Steam for 2 to 2.5 hours. When cooked, remove the cover and allow the pudding to shrink slightly, then cover the basin with a hot serving plate, hold it firmly and invert. Lift off the basin to leave the pudding on the plate. Serve hot with custard.