Cuisine: British & Irish
Food Type: Meat
No of Portions: 6
Change no of portions required to :
Ingredients & Prep
150 g self-raising flour
100 g butter salted cubed plus extra to grease
100 g soft dark brown sugar
100 ml milk
80 g shredded beef suet
1/2 tsp ground ginger
1 unwaxed lemon top & tail cut in half & quarter both
1 pinch salt
liberally butter grease a pudding basin/bowl, then cut a disc of greaseproof paper the same size as the base of the bowl & stick down with the butter & rub more butter on the paper disc.
Make the pastry by mixing the flour, suit, salt & milk into a dough, cut a 1/4 of for the lid later, the rest roll out on a floured worktop to 2cm thick, gather the edges in & lower into the pud bowl, push & form to line the bowl.
In a mixing bowl add brown sugar & ginger, mix then add butter cubes & the lemon chunks roughly mix together & tip into the lined the pudding bowl.
Roll out the lid, wet the edges with water & stick the lid on pinching around the edge to seal.
Tie a lid on the bowl, first with greaseproof paper then tin foil pleated on top, tie a length of cooking string around the top to keep it on while cooking, place a plate upside-down in the bottom of a lidded pan & pour some cold water in to about 5cm above the plate, lower in the pudding bowl & cover with the lid & cook on a low heat for 4 hours, top water from a kettle every 30 mins. Or use a pressure cooker.
When cooked remove & let is stand for 10 mins, remove the foil/paper lid, loose around the sides with a knife, then place a serving bowl on top, turn all upside-down & tap & shake pudding loose & pull of greaseproof paper off the top of the pudding.
Suggestion & Tips
Eat with thick double cream.