Ingredients

  • 4 cups flour
  • ¼ cup sugar
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • 2 eggs, lightly beaten
  • ¼ teaspoon ground nutmeg
  • 1 ¾ cups dried currants
  • ½ pound suet, finely grated
  • 1 cup milk
  • Nutritional Information
    • Nutritional analysis per serving (12 servings)

      413 calories; 19 grams fat; 10 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 52 grams carbohydrates; 2 grams dietary fiber; 19 grams sugars; 7 grams protein; 45 milligrams cholesterol; 121 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

12 servings

Preparation

  1. In a large bowl, mix the flour, sugar, salt, cinnamon and nutmeg.
  2. Stir in the currants, breaking them apart (the flour will coat them and keep them from clumping together). Mix in the suet.
  3. Add the milk and eggs, and work the mixture thoroughly with your hands.
  4. Scrape the batter into a greased six-cup pudding-basin. Tie a well-floured cloth over the pudding. Put the pudding in a pot of boiling water, cover, and steam for two hours. Unmold and serve hot, accompanied by custard sauce.

2 hours 10 minutes

Dining and Cooking