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Podin Henlys (Helston Pudding)
Podin Henlys (Helston Pudding) is a traditional English recipe (from Cornwall) for a classic steamed suet pudding of a bread, flour, suet and rice mixture sweetened with sugar and containing dried fruit that's bound with milk before steaming in a pudding basin. The full recipe is presented here and I hope you enjoy this classic English version of: Helston Pudding (Podin Henlys).
prep time
20 minutes
cook time
120 minutes
Total Time:
140 minutes
Serves:
6–8
Rating: 
Tags : Spice RecipesBeef RecipesBread RecipesDessert RecipesMilk RecipesBritish RecipesEnglish RecipesCornish Recipes
Though this pudding is intimately connected with the town of Helston in Cornwall (Henlys [literally 'Old Court' in Cornish]) it is a variant of a classic Georgian bread pudding. What makes it different is the addition of ground rice in the basic mixture.
Ingredients:
75g shredded suet (beef is best and most traditional)
50g plain flour
50g fresh breadcrumbs
50g ground rice
50g soft brown sugar
50g dried apricots, chopped
50g raisins or sultanas
50g currants
1 tsp freshly-grated nutmeg
1/2 tsp bicarbonate of soda
milk to bind
Method:
Sift the flour, ground rice and bicarbonate of soda into a bowl. Stir in the breadcrumbs, suet, sugar, fruit and nutmeg then add enough milk to give the batter a soft dropping consistency.
Turn the batter into a 1l pudding basin and secure the lid (or cover with a sheet of greaseproof (waxed) paper which should be securely tied in place. Cover with a double layer of aluminium foil then sit either in a steamer basket or on top of a trivet or upturned saucer in a large saucepan. If boiling pour in enough water to come up no more that 3/4 of the way up the side of the basin.
Boil or steam for 2 hours or until the pudding is cooked through, topping up the liquid level with more boiling water, as needed. When done, take the pudding out of the pan (or steamer) and allow to rest for a few minutes.
Take off all the wrappings and invert the pudding onto a plate. Slice into wedges and serve with clotted cream.
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