Walnut and Sultana Pudding Recipe

175 g/6 oz self-raising (self-rising) flour
75 g/3 oz unsalted (sweet) butter

75 g/3 oz caster (superfine) sugar

75 g/3 oz sultanas (golden raisins)
40 g walnuts, finely chopped

2 eggs, beaten
Cold milk
Burnt Almond Cream, to serve

Method:

Sift the flour into a bowl. Add the butter and rub in with the fingertips. Stir in the sugar, sultanas and walnuts. Mix in the eggs and enough milk to form a soft, dropping consistency. Turn into a greased 1.5 liter pudding basin. Cover with a double thickness of greased foil or greaseproof (waxed) paper, twisting and folding under the rim to secure. Steam for 1 3/4 hours. Turn out and serve with Burnt Almond Cream.