This is a cheap and easy steamed pudding and it pops up in old recipe books across Britain. However, most recipes outside of Yorkshire use treacle, but this is a Wakefield variation on this, replacing treacle with currants and using breadcrumbs in equal measure to flour.
Ingredients
- 1 cup (around 4oz/113g) of breadcrumbs
- 2 teaspoons of baking powder
- 1 cup (around 4oz/113g) of flour
- 1 cup (around 4oz/113g) of currants
- 2 oz (55g) suet
- Pinch of salt
- 1 cup (around 4oz/113g) of sugar
Method
- Mix all the ingredients together with a little milk.
- Put into a greased basin and steam for 2 hours.
- Serve it warm with custard.
Source: Old Northern Recipes (1975) by Joan Poulson. Published by Hendon Publishing Co.
