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Steamed Pudding Recipe
|All purpose flour||2 Cup (32 tbs)|
|Ground allspice||1⁄2 Teaspoon|
|Baking powder||2 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Dark raisins||1 Cup (16 tbs)|
|Currants||1⁄2 Cup (8 tbs)|
|Suet||1 Cup (16 tbs), ground|
|Milk||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 4063 Calories from Fat 2131
% Daily Value*
Total Fat 237 g363.9%
Saturated Fat 130.3 g651.5%
Trans Fat 0 g
Cholesterol 185.8 mg
Sodium 1892.7 mg78.9%
Total Carbohydrates 457 g152.4%
Dietary Fiber 16.4 g65.5%
Sugars 223.1 g
Protein 43 g86.3%
Vitamin A 5.4% Vitamin C 46.8%
Calcium 116.1% Iron 96.3%
*Based on a 2000 Calorie diet
Stir in sugar, raisins, and currants.
Add suet and stir.
Slowly add milk, beating well.
When batter becomes too thick to stir, work remaining milk in with your hands.
Place dough in a buttered 5-cup pudding mould.
Cover the top of the mould with a large piece of aluminum foil.
Make a pleat in the centre of the foil; then tie foil in place around the rim of the mould with string.
Put the mould on a steamer rack or an inverted saucer and set in a large saucepan in approximately 3 inches of water.
Cover the saucepan and steam the pudding for 2 hours and 30 minutes.
Check the level of the water from time to time, and add more if necessary.
To serve, remove the foil and run a knife gently around the pudding.
Turn onto a serving plate and serve warm with maple syrup.