Baroness Pudding Recipe

450 g/1 lb/4 cups self-raising (self-rising) flour
450 g/1 lb/4 cups shredded (chopped) vegetable suet
350 g/12 oz/2 cups large stoned (pitted) (not seedless) raisins
Cold milk, to mix
Caster (superfine) sugar, for dusting

Thick cream, to serve

Method:

Mix together the flour, suet and raisins with enough milk to form a dough. Shape into a sausage on a floured pudding cloth. Tie up well and boil or steam for 4 hours. Unwrap and dust with caster sugar before serving with thick cream.