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8 oz Self-Raising Flour
4 oz Shredded Suet
8 oz Currants Or Raisins
150ml Cold Water
1 oz Sugar
1 Pinch Salt
Method:
1. Mix together the flour,
sugar, salt, suet and the currents/raisins. Keep mixing and add a little
water at a time until the whole becomes a firm dough.
2. Roll into a long cylindrical shape that is
about 8 inches long. Carefully place the rolled pastry into a small pan that
is close to 8 inches diameter as possible.
3. Place this smaller pan into a larger one then
fill the larger pan with boiling water - but do not fill so that the water
spills into the smaller pan. This is to make a steamer to 'steam' the
pudding.
4. Put on the lid to the larger pan and steam
for about 2¼ hours- making sure that the water is topped up in the outer pan
with boiling water.
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