CURRANT DUFF

	Sign In Sign-Up

CURRANT DUFF

BACK

1 Ib. self-raising flour
6 oz. shredded suet
8 oz. currants (washed)

finely grated rind of 1 orange

5 oz. castor sugar

Sift the flour into a bowl. Stir in suet, currants, rind, and sugar. Mix with enough water to make a dropping consistency. Turn the mixture into a buttered pudding basin and steam for 2^ hours. When ready, turn on to a warm plate and serve with custard. Serves 6 to 8

SOUP | FISH | MEAT | SCONES & PANCAKES | CAKES &BISCUITS

SHORTBREAD | PUDDINGS & PASTRY | MISCELLANEOUS