657 B
657 B
Cheltenham pudding
Recipe yields 20 portions
Ingredients
- 360 grams plain flour
- 240 grams caster sugar
- 120 grams raisins
- 120 grams sultanas
- 360 grams shredded suet
- 180 grams fresh breadcrumbs
- salt
- 2 teaspoons baking powder
- 300 milliliters milk
- 4 pieces eggs
- 2 pieces Lemons
Directions
Combine the dry ingredients in a bowl. Lightly whisk the eggs and milk, then add to the dry ingredients and mix until well combined. Stir in the juice and zest of the lemons.
Pour 90g portions into greased dariol moulds, then bake 18-20 minutes at 180℃.
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author: Cotswold Cookbook
tags: Puddings and Desserts