Title: Mulberry Pudding
Categories: Dessert Fruit Ethnic
Yield: 6 Servings

FOR THE SUET CRUST
1	lb	SR flour
1/2	lb	Freshly chopped suet
		Water
FOR THE FILLING
6	oz	Sugar
1	lb	Mulberries

Make the suet crust by mixing the suet and self raising flour with just enough water to make a soft dough. Set aside about 1/4 of this for the lid, and roll the rest out into a circle, large enough to line a suitable sized basin. Work fairly quickly as suet crust must be steamed fairly soon after being mixed if it to be light. Line the basin and fill the cavity with mulberries, interspersing with sugar in the proportions given in the ingredients. Cover with the remaining suet crust, then with greaseproof paper and foil or cloth in your usual way. Boil or steam for 3 hours. Serve with a proper egg custard or cream. Put a bowl of granulated sugar on the table for extra sweetness if necessary, but mainly for that agreeable grittiness that sets off this kind of pudding so well.

Recipe Jane Grigson, English Cooking MMed IMH c/o Georges' Home BBS 2:323/4.4

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