Name: Baked Suet Pudding (Mansfield Pudding)
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Cuisine: British
Ingredients: 50 g Breadcrumbs (made from day-old white bread); 275 ml Whole milk (full-fat milk); 75 g Suet (original or vegetarian); 1 tablespoon Plain flour (all-purpose flour); 50 g Caster sugar (plus 1 tablespoon for sprinkling); 115 g Currants; 1/4 teaspoon Salt; 1/4 teaspoon Ground nutmeg; 2 Eggs (large, free-range); 1 tablespoon Brandy; 2 tablespoons Double cream

British

Bowl

Thermometer

Preheat the oven to 180C/ 350F/ GM 4 and grease the ovenproof dish with butter.

Put the breadcrumbs into a medium-sized bowl. Heat the milk to scalding, pour it over the breadcrumbs and let it sit for 15 minutes.

Mix in the suet, flour, currants, nutmeg and salt.

Mix in the eggs, cream and brandy then beat well, using a metal spoon) for 2-3 minutes.

Pour into the prepared dish and bake for 50-60 minutes until browned and set. Use a food thermometer to check the temperature is around 95C if desired.

Sprinkle with more caster sugar and serve.

Baked Suet Pudding (Mansfield Pudding)

Utensils needed:

Overview

Cuisine

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