- 100g Vegetarian Suet
- 200g Self-Raising Flour
- 75g Sugar
- Water or Apple Juice to bind
Respect the Proportions
- The proportions for this recipe are that you will need twice as much flour as suet, adding enough sugar to sweeten then add a little water or juice to combine the mixture to the right consistency.
- Place in to a dish with a tight fitting lid or into a large bag (with the top knotted) and steam for at least two hours.
- This can be microwave cooked in 30 mins, but it will not taste the same!
- Make the mixture as above, then add as many currants (raisins or sultanas) as you like, then steam as mentioned.
Jam Roly Poly
- Make the mixture as above, ensure the mix is of a good consistency for rolling out, roll out so the mix is about 1cm thick, then cover with your favourite jam and roll up, then steam as mentioned.
- Make the mixture as above, ensure the mix is a bit wetter than for the other recipes and add a little golden syrup to the mixture (substituting the sugar if you like), find a suitable bowl, put as much golden syrup in it as you like, then add the pudding mixture over the syrup. Ensure the bowl is covered by a lid or it had been double bagged before steaming.
Sticky Toffee Pudding
- This can be made as the ‘pudding’ recipe or the ‘cake’ recipe, just make the following adjustment: use 90% Demerara sugar with 10% Muscovado dark brown sugar, add chopped dates.
- Make toffee sauce using a twice as much white sugar to butter / margarine with a dash of cream or milk, heat on a very low heat until combined, do not stir, swirl the pan once or twice only to check the consistency.
- Put toffee sauce in a pudding basin and top with the date cake mix.
Christmas “Style” Pudding
- This is not a traditional pudding, make your pudding mixture, soak the fruit you intend to use for at least 24 hours in sherry or sweet wine, use a variety of currants, raisins, sultanas, cherries, dates & citrus peel etc.
- Bind the mixture using the sherry (or wine) you used to soak the fruit, if there is not any left, use a little fruit juice the mixture will need to be spoonable or you can roll it into a ball. You will need to add much more fruit than you will expect to use. Add nuts and glace cherries by arranging them in the bottom of a well-greased pudding basin, then gently add the pudding mix (if spoonable) or push the dough ball gently into the basin.
- TIP: Add ground mixed spice (if you like it) according to taste (generally 3-6 tea spoons per pudding)
- Lemon or Lime Juice Add a little lemon juice to your pudding mixture for a different flavour or add some lemon juice to the golden syrup (and mix it together) then cover with the pudding mix.
- Marmalade Add a little marmalade to your pudding mixture for some zing!
- Sherry Why not soak your currants in sherry or other liquor for an hour before adding it to the pudding?
- Lemon Curd swap golden syrup to for lemon curd, add a little lemon juice to the pudding mixture and into the lemon curd.
- Egg For extra rise, bind your pudding with egg, it will have a more cake like texture.
- Vanilla Extract (not Vanilla Essence as it is synthetic) will lift the flavour of the whole pudding.
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