Sultana pudding

Sultana pudding

By
From
The Margaret Fulton Cookbook
Serves
6
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
1 1/2 cups s.r. flour
A pinch salt
125g butter
2/3 cup brown sugar
2 eggs, slightly beaten
1/2 teaspoon vanilla essence
1/3 cup sultanas
4 tablespoons milk

Method

  1. Sift the flour and salt together. Cream butter and sugar then gradually beat in eggs and vanilla (adding a little flour with the last few additions). Fold in remaining flour, the sultanas and milk. Spoon into a well-buttered pudding bowl, cover with a double thickness of baking paper and tie firmly with string. Place in a saucepan half-filled with boiling water, cover and steam for 1 1/2–2 hours, adding boiling water when necessary.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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