Sultana Pudding Recipe
Sultana Pudding Recipe with Sultanas, Butter, Sugar, Eggs, Flour and Milk
INGREDIENTS
5 oz (150g) Butter or Margarine
5 oz (150g) Castor Sugar
2-3 Eggs
8 oz (225g) Self Raising Flour
Milk to Mix
4 oz (100g) Sultanas
METHOD
Have ready a large saucepan 1/3 full of boiling water, a greased 2 pint (1 litre) pudding basin, greaseproof paper and string. Beat the butter and sugar together until light and creamy, beat in the eggs one at a time, adding a little of the flour with each egg. Lightly stir in the remaining flour, adding milk to make the mixture a soft dropping consistency. Stir in the sultanas. Turn the mixture into the prepared basin, cover with greaseproof paper and tie down well. Boil steadily for 1 3/4 to 2 hours. Turn onto a hot dish and serve with custard.
Based on the Sultana Pudding Recipe in:
The Book of Sweets & Puddings
by Myrtle Lindlaw (Spectator Publications 1967).