|Butter||1 Teaspoon (For Greasing)|
|Suet/Butter||4 Ounce (100 Gram)|
|Sugar||4 Ounce (100 Gram)|
|Eggs||2 , beaten|
|Self-raising flour||4 Ounce (100 Gram)|
|Cold water||30 Milliliter (2 Tablespoon)|
1) Grease a pudding basin.
2) Cream the suet or butter and sugar together until soft and fluffy.
3) Add the whisked eggs, a little at a time, beating well between each addition.
4) Sieve the flour and salt together, and mix in gradually.
5) Add required water to attain a soft flowy consistency.
6) Spoon in your flavouring, if using, and then top with the sponge mixture.
Wrap with buttered foil, and tie as instructed.
7) Stand on a saucer or trivet in a large saucepan and ladle in boiling water, just near the bottom of the bowl's rim.
8) Steam for 1 1/2-2 hours until stiff and well peaked (if you have used butter it will require the lesser time; if suet, the higher), topping up with boiling water when needed.
9) Take out from the heat and allow to shrink a little.
10) Then on to a warmed plate, invert it.
11) Best served either with thin custard, cream, fruit syrups sharpened with lemon juice or even home-made ice cream.