This is Puss’s pudding and Mouse took on the mantle, serving it up and many Sunday lunches. It was a great favourite and was served with Bird’s Custard and with extra warmed syrup to pour on top.
Method
Mix the dry ingredients.
Add the dissolved bicarb and syrup
Beat all together and put in greased pudding basin.
Cover with baking parchments and foil and tie down well.
And steam for about 2 hours.
Tip! Don’t call it suet pudding – market it as steamed sponge.
Tip 2! This will serve about 4 abstemious people from the past, so double the quantity for today’s appetites
Ingredients
6 oz flour
3 oz suet
1 tablespoon of sugar
½ teaspoon of mixed spice
½ teaspoon of bicarbonate of soda mixed with ½ teacup of milk
2 tablespoons of syrup
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