Ingredients:
Self raising flour - 200 gms
Baking powder - 2 tsp
Salt - a pinch
Shredded suet - 100 gm
Water to mix
For Filling:
Blackberries - 500 gm
Sugar
Method:
Self raising flour - 200 gms
Baking powder - 2 tsp
Salt - a pinch
Shredded suet - 100 gm
Water to mix
For Filling:
Blackberries - 500 gm
Sugar
Method:
- Sieve the flour, baking powder and salt into a mixing bowl. Mix in the suet and enough water to make a fairly soft consistency.
- Roll out thinly and cut a round to fit the bottom of a small pudding basin.
- Grease the bottom well and put the pastry in the bottom.
- Cover with layer of blackberries and sprinkle with sugar.
- Cover with slightly larger round of pastry and another layer of blackberries, sprinkled with sugar.
- Continue in this way until all the pastry is used up, ending with a layer of pastry.
- Sprinkle the top with flour and cover securely with foil or greased grease proof paper.
- Steam for 21/2-3 hours.
- Turn onto a serving dish, sprinkle the top with sugar and serve.
- For good result, make sure that the water is boiling rapidly when the pudding goes on, and always replenish with boiling water.
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