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
- In a large bowl, mix the flour, sugar, salt, cinnamon and nutmeg.
- Stir in the currants, breaking them apart (the flour will coat them and keep them from clumping together). Mix in the suet.
- Add the milk and eggs, and work the mixture thoroughly with your hands.
- 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