Suet Pudding Or Paddington Pudding

• fat for greasing
• 4 oz (100 g) stale white breadcrumbs
• 4 oz (100 g) sultanas (golden raisins)
• 4 oz (100 g) shredded suet
• 1 cup (100 g) 4 oz self raising (self rising) flour
• grated rind of 1 lemon
• 1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
• pinch of salt
• 4 tbsp (60 ml) marmalade
• 2 eggs, beaten
• about 75 ml (5 tbsp) milk

1. 1. Grease a 1 litre (1 3/4 pint) pudding basin.
2. 2. Prepare a steamer or half fill a large saucepan with water and bring to the boil.
3. 3. Mix the breadcrumbs, sultanas, suet, flour, grated rind, sugar, salt and marmalade in a mixing bowl.
4. 4. Stir in the beaten eggs with enough milk to give a dropping consistency.
5. 5. Spoon the mixture into the prepared basin, cover with greased greaseproof paper or foil and secure with string.
6. 6. Put the pudding in the perforated part of the steamer, or stand it on an old saucer or plate in the saucepan of boiling water.
7. 7. The water should come halfway up the sides of the basin.
8. 8. Cover the pan tightly and steam the pudding over gently simmering water for 1 1/2 - 2 hours.
9. 9. Leave for 5 - 10 minutes at room temperature to firm up, then turn out on to a serving plate.
10. 10. Serve with single cream or Marmalade and Wine Sauce.

greasing, white breadcrumbs, sultanas, suet, flour, lemon, caster sugar, salt, marmalade, eggs, milk

Taken from www.epicurious.com/recipes/member/views/suet-pudding-or-paddington-pudding-1269654 (may not work)