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Method:
Grease a 1.1 litre (2 pint) pudding basin.
Spoon the blackcurrant jam into the bottom of the basin.
In a separate bowl mix together the flour, salt, suet and sugar. Make a well in the centre and add the egg and enough milk and mix well to make a soft dropping consistency.
Pour into the prepared pudding basin.
Cover with greased pleated greaseproof paper and foil and tie with string. Steam for 1 ½- 2 hours.
Serve hot with custard with cream.
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