Equipment
* optional
Ingredients
Dry Ingredients
- 250 g self-raising flour, sifted
- 125 g shredded suet, beef or vegetarian
- 75 g light brown sugar
- 3 g mixed spice
- 1 g salt
Fruit & Wet Ingredients
- 150 g raisins
- 1 lemon zest
- 150 ml whole milk, cold
Basin Prep
- 10 g unsalted butter, softened
Method
Generously grease the inside of a 1.2-liter pudding basin with softened butter. Place a large stockpot on the stove with a trivet or inverted saucer inside. Fill with enough water to reach halfway up the side of the pudding basin (once inserted), but do not heat yet.
In a large mixing bowl, combine the self-raising flour, shredded suet, light brown sugar, mixed spice, lemon zest, and pinch of salt. Stir until the suet is evenly distributed.
Add the raisins and toss to coat them in the flour mixture (this prevents them from sinking). Pour in the milk and mix to form a soft, slightly sticky dough. Add a splash more milk if the mixture feels dry.
Transfer the dough into the greased basin and press down gently to level the surface.
Cut a circle of parchment paper and a circle of foil, both 5cm larger than the basin rim. Stack them (foil on top) and make a pleat in the center to allow for expansion. Place over the basin and tie securely with kitchen string under the rim. Trim excess material.
Bring the water in the pot to a boil. Lower the pudding onto the trivet. Cover the pot with a tight-fitting lid and reduce heat to a simmer. Steam for 2 hours.
Carefully remove the pudding from the steamer. Let it rest for 5 minutes. Cut the string, remove foil and paper, and invert the pudding onto a warm serving plate. Serve immediately.
Chef's Notes
- The pleat in the foil lid is crucial; the pudding will expand during steaming, and without the pleat, the cover might burst or compress the pudding.
- If using vegetarian suet, the texture will be slightly lighter than beef suet, which provides the traditional dense, rich mouthfeel.
- Leftovers are excellent fried in a little butter the next day for a crispy exterior.
- Ensure the water is simmering gently, not boiling violently, to prevent water from splashing into the basin.
Storage
Refrigerator: 5 days — Keep covered in the basin or an airtight container.
Freezer: 3 months — Freeze in slices or whole; thaw completely before reheating.
Reheating: Steam for 30-45 minutes or microwave slices with a splash of water/milk until hot.
