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Helston Pudding




Source of Recipe


the web


Recipe Introduction


A delicious light-textured fruit pudding originating from Helston in Cornwall and traditionally served on ‘Furry Dance’ day in May. It can be used as a light alternative to Christmas Pudding.




List of Ingredients




Self-raising flour - 50g (2 oz)
Ground rice - 50g (2 oz)
Fresh breadcrumbs - 50g (2 oz)
Raisins or sultanas - 50g (2 oz)
Currants - 50g (2 oz)
Dried apricots - 50g (2 oz), chopped
Soft brown sugar - 50g (2 oz)
Shredded suet - 75g (3 oz)
Grated nutmeg - 1 tsp
Bicarbonate of soda - ¼ tsp
Milk - to mix



Recipe



Sieve the flour, then mix all the dry ingredients together in a large bowl.

Add milk, enough to form a soft dropping consistency, then put into a buttered 1.1 litre (2 pint) pudding basin.

Cover securely and steam for 2 hours. Serve with clotted cream.

Serves 4-6.