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225g (8oz) Fresh cranberries, chopped
175 (6oz) self raising flour
2.5ml (˝ level tsp) bicarbonate of soda
Pinch of salt
50g (2oz) shredded suet
50g (2 oz) Tate & Lyle Dark Brown Soft Sugar
5ml (1tsp) Lyle’s Black Treacle
50g (2 oz) Lyle’s Golden Syrup
1 egg, size 2, beaten
Toffee sauce to serve |
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Instructions
Grease a 900ml (1˝ pt) pudding basin. In a bowl combine the cranberries with the flour, bicarbonate of soda and salt. Stir in the suet and sugar.
Make a hollow in the centre, and add the black treacle, syrup and egg. Gradually work in the dry ingredients and mix well.
Put the mixture into the basin, cover with greaseproof paper or foil and secure with string. Stream over a pan of boiling water for about 2˝-3 hours until well risen and firm to the touch.
Serve with Toffee sauce or cream.
Serves 6. |
