May 08, 2014


Self raising flour - 200 gms
Baking powder - 2 tsp
Salt -  a pinch
Shredded suet - 100 gm
Water to mix

For Filling:
Blackberries - 500 gm


  • 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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