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27th March – Currant Pudding

1 Cup of Finely Chopped Suet – Meat or Vegetable to suit your choice

1 Cup of Dried Currants

1/3 Cup of Molasses (or Dark Brown Sugar)

2/3 Cup of Milk

1 Teaspoon each of Allspice, Cinnamon and Cloves

3 Cups of Plain Flour

Mix all ingredients together well and put into a pudding basin. Cover and steam for 3 hours.