College Pudding
- 20 minutes Preparation
- 2 1/2 hours Cooking
- Serves 4-6
By The Pudding Club
A traditional pudding served to students in the halls of Oxford and Cambridge.
Ingredients
90g Self Raising Flour
A pinch of Salt
90g Breadcrumbs
90g Shredded Suet
90g Raisins
60g Currants
30g Candied Peel, chopped
60g Soft Brown Sugar
1 Egg, beaten
6 tablespoons Milk
Method
Sift the flour and salt together, then mix with all the remaining dry ingredients.. Beat the egg and add to the dry ingredients with enough of the milk to produce a soft dropping consistency. Spoon into a greased 2 pint (1.1 litre) pudding basin, cover securely and steam for 2 ½ hours. This pudding turns out easily if left for a few minutes after taking it out of the steamer. Turn out and serve with custard.