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225 g/8 oz/2 cups shredded (chopped) suet
450 g/1 lb/4 cups plain (all-purpose) flour
5 ml/1 tsp baking powder
100 g/4 oz/0.5 cup caster (superfine) sugar
350 g/12 oz/2 cups dates, stoned (pitted) and chopped
45 ml/3 tbsp milk
Custard Sauce, to serve
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Method :
Thoroughly mix together all the dry ingredients, then work to a light
dough with the milk. Spoon into a greased 600 ml/1 pt/2.5 cup pudding
basin and cover with pleated greaseproof (waxed) paper. Place in a
saucepan and add enough water to come half-way up the side of the basin.
Bring to the boil, cover and boil for 3 hours, topping up with boiling
water as necessary. Serve with Custard Sauce. |