| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Fruits |
Vegetarian |
Vegetarian , Veg1 |
1 |
servings |
INGREDIENTS
| 4 |
oz |
Plain wholewheat flour |
| 1 |
ts |
Baking powder |
| 4 |
oz |
Pure vegetable fat |
| 4 |
oz |
Dark brown sugar |
| 1 |
lb |
Mixed dried fruit |
| 4 |
oz |
Candied peel; chopped |
| 4 |
oz |
Soft breadcrumbs |
| 1 |
oz |
Flaked almonds |
|
|
Grated rind of 1 orange |
|
|
Grated rind of 1 lemon |
| 1/2 |
ts |
Ground ginger |
| 1/2 |
ts |
Grated nutmeg |
| 1 1/2 |
ts |
Mixed spice |
| 1 |
tb |
Black treacle |
| 4 |
tb |
Whisky |
| 5 |
fl |
Stout |
INSTRUCTIONS
1. Sift the flour and baking powder. Put the fat and sugar into a
large bowl and beat until creamy, then add all the remaining
ingredients and mix very well, to a thick, creamy consistency (Don't
forget to wish!). Allow to stand overnight.
2.Next day, put the mixture into a lightly greased 1.2L / 2 1/2 pint
basin (or two 600ml / 1pt basins), cover with a circle of greased
greaseproof paper and secure with foil or a pudding cloth. Steam for
6-8 hours.
3.Cool, then put a clean piece of greaseproof and new foil on top of
the bowl, and store in a cool dry place until required. Steam for a
further 3 hours and flame with warmed brandy before serving.
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