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Traditionally this is a rich pudding made for the festive season. However, it is now available all year round in many restaurants and eateries.

Ingredients
4 oz Self raising flour
2oz white bread crumbs
1 egg
4 fl oz Milk (full cream)
3oz Shredded Suet
3 oz Sultanas
3oz Currants
2oz soft brown sugar
1 tablespoon golden syrup
Half oz mixed spice

Method
Grease a pudding bowl (3 pint or slightly larger). Mix all the DRY ingredients into a large bowl. Then stir in the egg, followed by the syrup and milk to make a soft conistency. Fill the bowl with the mixture, leaving plenty of room for the pudding to swell. Cover with a layer of greasproof paper, buttered on both sides. Seal the bowl with on the top with kitchen foil. Place on a heatproof plate in a large saucepan. Fill the pan with water halfway up the side. Cover and simmer for two hours, topping up with boiling water as necessary. Turn out onto the large plate. Allow to cool slightly and serve with whipped cream.
If you are feeling brave (or simply traditional) Instead of using the bowl to cook th emixture in, after mixing it place to mixture in a large cloth, tied to make a pouch and boil in that. This should allow a nice "skin" (which should be eaten) to form.

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As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide