by Austin Carter
New Recipe
Course: Dessert Cuisine: British Prep Time:20minutes Cook Time:2hours 10minutes minutes Total Time:2hours 30minutes Servings: 6 Calories: 290kcal
– Mixing Bowl – Spoon – pudding basin – non-stick baking paper – silver foil – Pot with Lid – trivet or heat-resistant stand – kitchen cloth or pastry cutter – palette knife
– 300 g Self Raising flour – 75 g Caster sugar – 100 g Currants – 160 ml milk – 150 g Butter – Pinch of Salt – Zest of 2 lemons
– Combine flour and salt, then rub diced butter into the mixture by hand or pulse in a food processor. – Add sugar, lemon zest, and currants. Mix and gradually add three-quarters of the milk until desired texture, adding more if needed.
– Grease pudding basin, line with baking paper, add pudding mix, cover with foil, and seal with string. – Place basin in a pot on a trivet, fill with boiling water to a third of the way up the bowl. Simmer covered for 2 hours, topping up water as needed.
– Run a palette knife around the edge, then turn out onto a plate and serve with custard.