Vicarage Pudding

Cooking time: 3 hours Serves: 5-6


This was a favourite of my grandmother's and I can still remember eating this at her kitchen table. She used to do a sauce with it but unfortunately I cannot remember what it was.


  • 110g (4oz) Flour
  • 110g (4oz) Suet, finely chopped
  • 110g (4oz) Currants
  • 110g (4oz) Raisins
  • 1 tbsp Moist Sugar (Soft Brown Sugar)
  • ½ tsp Ground Ginger
  • ½ saltspoon Salt


Put all the ingredients into a basin, mix well with a clean knife. Dip a pudding cloth into boiling water, wring it out and add the mixture. Have a saucepan of boiling water ready. Plunge in the pudding and boil for 3 hours. Turn it out on the dish and serve with caster sugar.

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