A light delicious traditional pudding, best served with hot custard, whipped double cream or brandy butter. Traditionally steamed on Stir up Sunday (second Sunday in November). Smaller versions can be made - I use a 180ml greased dairyole mould with a small circle of greaseproof paper on the bottom. Cover as per 1pt bowl. Cooking time is 3 hours and then 1 - 1 1/2 hours on the day of eating. Larger verisons - 2 pint sized bowl, prepare as before, steam for 8 hours and then 2 1/2 on the day of eating.
Recipe posted by Crafty Cookie