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Helston Pudding
A delicious light-textured fruit pudding originating from Helston in Cornwall and traditionally served on "Furry Dance" day in May. It can be used as a light alternative to Christmas Pudding. Serves 4-6.

INGREDIENTS: Self-raising flour - 50 g (2 oz), Ground rice - 50 g (2 oz), Fresh breadcrumbs - 50 g (2 oz), Raisins or Sultanas - 50 g (2 oz), Currants - 50 g (2 oz), Dried apricots - 50 g (2 oz), chopped, Soft brown sugar - 50 g (2 oz), Shredded suet - 75 g (3 oz), Grated nutmeg - 1 tsp, Bicarbonate of soda - * tsp, Milk - to mix.

COOKING: 1. Sieve the flour, then mix all the dry ingredients together in a large bowl.
2. Add milk, enough to form a soft dropping consistency, then put into a buttered 1.1 litre (2 pint) pudding basin.
3. Cover securely and steam for 2 hours. Serve with clotted cream.