Blackcurrant Pudding

Suet Pastry

1. Put the flour, suet and pastry sugar into a bowl and stir to combine.
2. Add the milk and stir to mix.
3. Using your hands, gather everything together into a smooth pastry dough.

Filling

1. Cut off a third of the pastry and reserve this for the lid.
2. Dust a work surface with flour and roll out the pastry to a 23cm/9” circle.
3. Lift the pastry into the pudding basin and press it into the base and sides of the bowl.
4. Add half the blackcurrants followed by the filling sugar and lemon juice.
5. Add the remaining blackcurrants so that they fill three-quarters of the bowl.
6. Brush the edges of the pastry with water.
7. Roll out the reserved pastry to the diameter of the bowl, lift it onto the blackcurrants and press to join the pastry edges.
8. Cover the dish with parchment and tin foil.
9. Stand the dish in a saucepan and add water to half way up the side of the dish.
10. Boil for 2–4 hours, checking regularly the water has not evaporated.
11. Carefully remove the dish from the pan and remove the paper and foil.
12. Turn out the pudding onto a plate and serve.