STEAMED SUET PUD

vickydoodles · Posted: Mon Oct 09, 2006 2:32 pm Post subject:

i need a good recipe for a steamed suet and syrup pud please.

shorty · Posted: Sun Oct 15, 2006 4:13 pm Post subject:

ooh only just saw this bonobabe, my mum used to make a lovely syrup pudding, shall I ask her for the recipe or is it too late?

Pam7 · Posted: Sun Oct 15, 2006 4:35 pm Post subject:

Quickie for the microwave....ALWAYS turned out perfect - not suet but sponge.

4oz sugar
4oz soft marg
2 eggs beaten
4oz S.R.Flour
1tsp baking powser
half tbls milk
jam, syrup or marmalade (it says 2-3 tbsp but I'd put more!)

1 Cream sugar, marge until light and fluffy
2. Beat in the eggs and fold in flour and baking powder
3. Gently mix in milk.
4. Spoon jam/golden syrup or marmalade into a greased 2 pint pudding basin and place mix on top.
5. Smooth surface and loosely cover with cling film.
6. Heat on high (full power) for 5 and half minutes.
7. Leave to stand for 5 minutes.
8 Serve with custard, cream or fruit sauce.

THE THIEF OF BAD GAGS · Posted: Sun Oct 15, 2006 4:36 pm Post subject:

here you go

Steamed Suet Pudding

Serves 4

Ingredients
Butter or Margarine for greasing

2 tbsp Golden Syrup

175g/6oz Self-Raising Flour
75g/3oz Shredded Suet
50g/2oz Caster Sugar
1 Egg
approx 6 tbsp Milk

Instructions

1. Grease a 1.1 litre (2 pint) pudding basin then place the golden syrup in the bottom on the basin. Set aside.

2. In a large mixing bowl, mix together the flour, suet and sugar.

3. Make a well in the centre then add the egg and enough milk to give a soft dough which drops easily from a spoon.

4. Pour the dough mixture over the golden syrup in the pudding basin.

5. Cover with pleated greaseproof paper or foil, secure with string then steam for 1½ - 2 hours. Serve hot with custard.

You can also use treacle instead of golden syrup.
_________________
"London's got its gimmicks and New York's had its minute But Knutsford City limits I'll never change"Well maybe for Madrid !!!

Pam7 · Posted: Sun Oct 15, 2006 4:38 pm Post subject:

Just found a Sultana Suet Pudding done in microwave from same book that I use for above! Not tried this yet!

4 oz S.R.Flour
2 oz shredded suet
2oz sugar
1 size 3 egg, beaten
6 tbsp milk
2oz sultanas

1. Mix together the dry ingredients and add egg
2. Stir in milk and sultanas.
3. Place mix in a 1 and three quarter pint basin.
4. Cover dish with cling film and pierce top.
5. Cook on full power (high) for 5 and half minutes
6. Leave to stand for 4 minutes.
7. serve with custard

Pam7 · Posted: Sun Oct 15, 2006 4:46 pm Post subject:

....and....from my VERY old Good Housekeeping

Cookery Book...

Steamed Suet Pudding

6oz S.R. Flour
pinch of salt
3oz shredded suet
2oz caster sugar
quarter pint of milk

1. Half fill a stemer or large saucepan with water and put it on to boil.
2. Grease a 1 and half pint pudding basin.
3. Mix the flour, salt, suet and sugar and make a well in centre.
4. Add enough milk to give a soft dropping consistency.
5. Put in the greased basin, cover with greased greaseproof paper or foil and secure with string.
6 Steam over rapidly boiling water for 1 and half to two hours.
7. Serve with a jame, golden syrup sauce or fruit sauce.

Variations...

For a light pudding used 3 oz self raising flour and 3 oz of fresh white breadcrumbs. For a richer pudding, use 1 beaten egg and about 6 tblsps of milk instead of quarter pint of milk.

JAM
Put 2 tablespoons of jam in bottom of the pudding basin before adding the mixture.

APPLE
Add to the dry ingredients half pound of cooking apples, peeled and finely chopped or grated. Serve the pudding with a sweet white sauce flavoured with a pinch of nutmeg.