Mirch bhai thank you. Daddy said he had it in UK and it was awesome and then he brought a pre packaged frozen spotted d from Waitrose, Dubai Mall and we tried it and it was amazing. After that I wanted the recipe.
Soften half the butter and use to grease a 1.4 litre pudding basin.
Combine the flour, baking powder, suet, sugar and currants in a large bowl, mixing well.
Melt the remaining butter and stir into the flour mixture.
Stir in the lemon juice and zest.
Combine the milk and cream in a small jug. Slowly stir enough into the mixture to bring it to a dropping consistency.
Pour the mixture into the pudding basin. Cover with a double layer of greaseproof paper (make a pleat in the middle to allow for expansion), tied in place with string.
Place the basin in a steamer basket set over boiling water. Cover and steam for about 1 - 1 1/2 hours until cooked. Check the water level now and again to make sure it doesn’t burn dry.
Serve with custard or, if you’re feeling wicked, a big dollop of clotted cream.
Serves: 4-6
Prep: 25 min
Cook: 1 hr
Ingredients
50g Butter
350g plain flour
3 tsp Baking powder
140g shredded suet
85g caster sugar
115g currants
finely grated zest and juice of 2 Lemons
75ml Milk
75ml whipping cream
custard or clotted cream, to serve
This lady has provided the recipe and a picture of one she has made herself.
The difference between it and a sponge pudding, is the addition of suet. You can still make it without it. Aslong as you steam it properly and not bake it, aswell as adding enough raisins it will be almost the same.
suet is not halal most of the time unless u get the vege one. but if it is difficult to find then many recipes substitute margarine for it. you have to freeze it and chop it up and add as normal.
I had called it that before but then mods didnt find it appropriate and told me that it is also called a sponge pudding and changed the name. I knew it as that only.