Serves 6-8 | Preparation 20min | Cooking 7hr | Skill level Easy
5 cups (large) flour
900 g sultanas
455 g currants
455 g raisins
42 g lemon peel, finely chopped
455 g suet (shortening)
1 tsp salt
4 tsp baking powder
455 g raw sugar
1 tbsp golden syrup
2 tsp vanilla
2 cups milk
2 cups water
2 tbsp flour
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Mix flour, fruit, suet, salt and baking powder.
In another bowl, beat eggs and raw sugar, then add golden syrup and vanilla to eggs. Mix egg mixture into dry ingredients, adding milk and water at the same time, mix well.
Scald a 60cm square of unbleached calico and dust with 2 tablespoons of flour. Put mixture into it and tie with room to swell. Boil — fully immersed in water — for 6–7 hours, adding boiling water as it steams away.
Recipe from Gran’s Kitchen published by Hardie Grant.