4 oz SR flour
4 oz currants
4 oz raisins
4 oz breadcrumbs
4 oz moscovado sugar
4 oz shredded suet
1 large apple, peeled, cored and chopes
half teaspoon mixed spice
half teaspoon cinnamon
half teaspoon nutmeg
2 large eggs
juice and rind of half a lemon
4 tablespoons Navy Rum
1 cup milk (may not need all of this quantity)
Grease a 2 pint pudding basin. Mix all dry ingtedientws together in a large bowl. Add eggs, lemon and rum and sufficient milk to achieve a soft, dropping consistency. Put mixture into the pudding basin. Cover with a circle of greaseproof paper and kitchen foil and steam for 3 hours.
Often served with hard sauce (aka brandy or rum butter) or steaming hot custard.
4 oz currants
4 oz raisins
4 oz breadcrumbs
4 oz moscovado sugar
4 oz shredded suet
1 large apple, peeled, cored and chopes
half teaspoon mixed spice
half teaspoon cinnamon
half teaspoon nutmeg
2 large eggs
juice and rind of half a lemon
4 tablespoons Navy Rum
1 cup milk (may not need all of this quantity)
Grease a 2 pint pudding basin. Mix all dry ingtedientws together in a large bowl. Add eggs, lemon and rum and sufficient milk to achieve a soft, dropping consistency. Put mixture into the pudding basin. Cover with a circle of greaseproof paper and kitchen foil and steam for 3 hours.
Often served with hard sauce (aka brandy or rum butter) or steaming hot custard.