Yield: 6 servings
|1 pounds||SR flour|
|½ pounds||Freshly chopped suet|
FOR THE SUET CRUST
FOR THE FILLING
Make the suet crust by mixing the suet and self raising flour with just enough water to make a soft dough. Set aside about ¼ of this for the lid, and roll the rest out into a circle, large enough to line a suitable sized basin. Work fairly quickly as suet crust must be steamed fairly soon after being mixed if it to be light.
Line the basin and fill the cavity with mulberries, interspersing with sugar in the proportions given in the ingredients.
Cover with the remaining suet crust, then with greaseproof paper and foil or cloth in your usual way. Boil or steam for 3 hours. Serve with a proper egg custard or cream. Put a bowl of granulated sugar on the table for extra sweetness if necessary, but mainly for that agreeable grittiness that sets of this kind of pudding so well.
Submitted By IAN HOARE On 08-28-95