Ingredients

• ½ lb self raising flour
• ¼ lb bread crumbs
• 6 oz suet (vegetarian or beef)
• 6 oz brown sugar
• ¾ lb mixed currants, raisins and sultanas
• ½ tbsp black treacle
• ½ apple, peeled and grated
• ½ carrot, finely grated
• 2 oz mixed spice

Method

• Mix all ingredients. You can use unsalted butter if you do not like suet. However, do not prefer butter for the best result.
• Soak a linen cloth in boiling water and squeeze it out. Sprinkle it with flour.
• Put the mixture on the flour. Tie the cloth tightly.
• In a cooking pan of boiling water, place a plate upside down.
• Place the bundle of tied cloth on the plate.
• Let it cook for 2½ hours.
• Remove from the cooking pan. Hang the cloth bundle in a cool dry place to drain.

Just about every corner of the earth food is the dominant part of a gathering. Whether it is tribal who eats half cooked animals or stewed veggies, a British who indulges in muffins, an American who prefers pizzas, Chinese who loves noodles or Indian who relishes wheat bread. No region farthest till the poles can escape the power of food.

It’s not the fact that food and drink are essential for survival. But a practice since ages that lends food its traditional and cultural flavour. It is the human touch which gives food a unique status.

The flavour of food adds to the mood of a gathering. It has a powerful influence of making or breaking the temper. A judicious combination of fresh healthy and tasty dishes always sends positive vibrations to the guests. It is said that the flavour of the hands of the cook gradually seeps in the delicacy.

Such integral is the part of food and drink in our lives that we often forget to acknowledge. Apart from making delicious recipes and pleasing the gourmet guests, it is equally important to relish and be thankful for every morsel put in our mouths.