“From iofm.net. Originally made with suet. If you can find vegetarian suet use instead of the butter. Make sure you use fresh breadcrumbs from 2-3 day old bread. The amount of milk will depend on how wet/dry the potatoes are. You want a heavy batter consistency.”
READY IN:
3hrs 5mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix together the flour, breadcrumbs, butter and baking soda. Mix in the potatoes and syrup and a little milk.
  2. Pour into a greased pudding basin, cover with greaseproof paper and steam for 3 hours.
  3. Serve with cream or thin custard.

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