3 tbsp Dark Rum
Grated zest 1 lemon
75g Soft brown sugar
250g Self-raising flour
125g Shredded Suet
½ tsp Mixed Spice
1/8th tsp Salt
Approx 150 ml Cold water
Home made Vanilla Custard
Mix Currants, rum and lemon zest and leave 2 hrs or overnight.Stir in soft brown sugar.
Place flour, suet, mixed spice and salt in mixing bowl. Stir to combine.
Make well in center, add almost all the water and mix in with round-bladed knife.
Use your hand to bring it together into a ball.
Add more water if necessary to create a soft, but not too sticky dough.Knead very lightly until smooth.
On a floured surface – roll out dough to 23 x 27 cm. rectangle.
Spread currant mixture evenly over dough, leaving 1 cm. border around edge.
Brush edges with water and fold over a narrow edge all round.
Roll up rectangle from long side.
Wrap loosely in well buttered greaseproof paper with a double pleat at top. Twist ends of paper or fold and turn under.There must be room for dough to expand during cooking.
Wrap loosely in cotton cloth.Fold ends under or tie with string.
Choose a pan large enough to fit the pudding.
Place a rack a few centimeters off bottom of pan, and fill with boiling hot water up to level of rack.
Place pudding on rack.Put lid on pan, leaving to simmer on low-medium heat for 1½ to 2 hours (make sure it never runs dry of water).
Carefully remove pudding from pan. Leave 10 mins and then carefully remove cloth and paper.
Sprinkle with caster sugar, cut into thick slices and serve with home-made vanilla custard.
Images: Copyright Vic Brown
Take a look at more of Vic and Diana’s Photography at Street and Eat.
There’s so much to see and explore around this area. The Lake District, Yorkshire Dales, Arnside & Silverdale AONB and wildlife haven of the Morecambe Bay area are all within easy reach.
For more inspiring images: vimeo by 2020VISION “Morecambe Bay… a wild place…a big place …a place of infinite skies and endless colour…”