170g / 6oz sultanas
75g / 3oz soft brown sugar
Grated zest/rind of 1 lemon
225g / 8oz self-raising flour plus extra for dusting
115g /4oz shredded suet
Pinch of salt
1/2 cup of milk
Sift the flour into a mixing bowl; add the suet and the salt and rub together to combine. Add the sultanas, sugar, and lemon rind and then a little milk and using a strong spoon mix, adding more milk little by little until it comes together. Finally use your hands to combine into a soft, elastic dough. Add more milk if necessary.
Now there are two ways you can cook the pudding. I use the first and haven’t tried the second.
Steaming: Put the dough into a glass bowl which has been greased with a little butter or lightly sprayed with oil (to stop it sticking). Tamp down. There should be a little space (an inch – 2.5 cm or so) at the top to allow the pudding to rise. Cover the bowl with grease proof paper and then aluminium foil and tie some string around to seal it. Put the bowl in a saucepan with a tight fitting lid. Fill the saucepan with enough water to come half way up the side of the bowl. Simmer for 2 1/2 hours checking occasionally to make sure there is still plenty of water.
Boiling: Wrap the suet roll pudding in a napkin, twisting at each end and securing with kitchen string. Steam the pudding roll for 2 hours in a steamer. Alternatively, wrap the pudding suet roll in foil and bake in a hot oven (200 degrees C) for 1/2 hours.
Whichever way you choose to cook this, when the pudding is cooked, unwrap immediately, cut into thick slices and serve in warmed bowls with custard or icecream. I also like golden syrup drizzled on the hot pudding.
Hint: I am told that if you want to reheat the pudding the next day you slice slice it and fry in butter. This sounds delicious but probably is not great for your saturated fat intake.