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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sift the flour, baking powder, spice and a bit of salt into a large bowl. | 2. Stir in the suet, sugar, currants, apple and lemon zest. | 3. Add the milk, stirring to form a sticky dough. | 4. Spoon the mixture into 6 greased 150-200ml pudding basins, topped with a disc of baking parchment and covered tightly with foil. | 5. Place in a large saucepan or deep roasting tin and add enough boiling water to come three quarters of the way up the tin. | 6. Cook for 2 hours, keeping the water on a gentle simmer and topping up occasionally with more boiling water. | 7. Carefully lift the basins out of the pan and remove the foil and paper. | 8. Turn out of the moulds and serve topped with a drizzle of golden syrup, custard or ice cream if you like (though the last choice is not as English). | 9. You can also do this in one large 1.2 litre pudding basin. Just be sure to butter it, spoon in the mixture and cover with pleated baking paper, followed by a layer of foil. | 10. Tie with string and steam for 2-1/2 hours. | 11. Goes well with a dessert wine or a late harvest. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
plain flour	175			66.75	0.0	14.85	0.375
baking powder	1	teaspoon		2.438	1.2742	0.0	0.0
spice	1/2	teaspoon	mixed	2.4985	0.6851	0.0579	0.0826
vegetable suet	75	g	shredded	66.75	0.0	14.85	0.375
muscovado sugar	50			66.75	0.0	14.85	0.375
currant	75			5292.0	1291.92	117.6	34.44
apple	1		peeled chopped	77.48	20.5769	0.3874	0.2533
lemon zest	1			66.75	0.0	14.85	0.375
milk	150		fat	82800.0	1994.4	824.4	8582.4

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.