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Ingredients
4 cups flour
¼ cup sugar
½ teaspoon salt
1 ½ teaspoons ground cinnamon
2 eggs, lightly beaten
¼ teaspoon ground nutmeg
1 ¾ cups dried currants
½ pound suet, finely grated
1 cup milk
Nutritional analysis per serving (12 servings)
53 grams carbs; 42 milligrams cholesterol; 414 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 11 grams saturated fat; 20 grams fat; 2 grams fiber; 127 milligrams sodium; 7 grams protein; 18 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, mix the flour, sugar, salt, cinnamon and nutmeg.
- Step 2
Stir in the currants, breaking them apart (the flour will coat them and keep them from clumping together). Mix in the suet.
- Step 3
Add the milk and eggs, and work the mixture thoroughly with your hands.
- Step 4
Scrape the batter into a greased six-cup pudding-basin. Tie a well-floured cloth over the pudding. Put the pudding in a pot of boiling water, cover, and steam for two hours. Unmold and serve hot, accompanied by custard sauce.
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