| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Desserts | 8 | Servings | |
INGREDIENTS
| 3 | oz | Plain flour, sifted |
| 2 | ts | Ground mixed spice |
| 1/2 | ts | Salt |
| 4 | oz | Fresh white breadcrumbs |
| 3 | oz | Light brown sugar |
| 6 | oz | Sultannas |
| 6 | oz | Currants |
| 6 | oz | Raisins |
| 1 | oz | Mixed peel |
| 4 | oz | Shredded suet |
| Finely grated rind and juice | ||
| Of 1 lemon & 1 orange | ||
| 2 | md | Eggs, beaten |
| 5 | fl | Stout |
| 2 | tb | Orange liqueur or extra |
| Orange juice |
INSTRUCTIONS
Here are some recipes from the Safeway magazine that I've formatted into meal master. Place all the ingredients in a bowl and mix thoroughly. Spoon the mixture into a greased 2 pint pudding basin. Cover with two rounds of pleated greaseproof paper and tie securely with string. Cover with pleated foil. Place the pudding on an upturned saucer in a large pan. Pour enough boiling water into the pan to come halfway up the basin. Cover and steam for 5 hours topping up with water when needed. Cool and re-cover with greaseproof paper. Store in a cool dry place. To serve, steam as before for 3 hours, then turn out onto a warmed serving plate and flame with brandy if liked. Posted to MM-Recipes Digest V3 #326 Date: Thu, 28 Nov 1996 15:28:59 +0000 From: Susan Taft <jr03@dial.pipex.com>
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