1 oz butterMethod:
Soft brown sugar
8 oz self raising flour
1 tsp salt
3 oz suet
1/4 pint water
1 1/2 lbs of young rhubarb
1 oz chopped candied peel
2 oz currants
rind and juice of half a lemon
4 oz sugar
pinch of ground cinnamon
3 fl oz water
- Choose a very large glass or china pudding basin (2 pint basin is not really big enough for this quantity of stuff).
- Butter the basin thickly with the butter and shake plenty of brown sugar about in it so that it sticks to the butter (or spread them both together).
- In a mixing bowl, make suet pastry with the flour, salt, suet and the 1/4 pint of water.
- Form the dough into a ball and cut off one third of the ball to reserve for the lid.
- Take the larger piece and put it into the pudding basin. Pummel it out thin so that it lines the bottom and sides of the basin up to a bit short of the brim. Make sure there are no holes.
- Wash and trim the sticks of rhubarb and slice them into 1 inch pieces.
- Put half the pieces of rhubarb into the pudding shell.
- Sprinkle over the peel, currants, lemon rind and juice, half the sugar, and the cinnamon.
- Add the rest of the rhubarb and the rest of the sugar.
- Pour in the water.
- Take the remaining piece of suet pastry and knead it out to make a round lid. Put the lid on the pudding and stick the edges of the pastry together.
- Cover the pudding with a circle of greaseproof paper as if for steaming, tied on with string.
- Bake at 350º F, 180ºC, Fan oven 160º, gas mark 4, for 75 minutes.
- Remove from the oven, take off the paper top, turn out into a dish with sides.
- Serve piping hot with cream or custard.