INGREDIENTS

INSTRUCTIONS

Sieve the flour and mix it with the breadcrumbs, brown sugar and
spices. Melt the butter or vegetable fat gently with the treacle. Mix
the breadcrumbs, currants and sultanas. Beat the egg and milk  together
and add to the dry ingredients, with the grated carrot and  apple - use
you hands. Add more milk if necessary to give a soft  mixture which
drops easily from the spoon. Put a square of cotton  sheet in the pot
of boiling water with an upturned plate on the  bottom. Take out the
scalded cloth, spinkle it with flour and put in  the dumpling. Draw up
the edges, and tie up firmly with white string,  leaving enough room
for the pudding to expand. Lower the dumpling  back into the boiling
pan. Keep water topped up. Bring back to the  boil. Boil steadily but
gently for 4 hours. It can be longer but it  shouldn't be less. Remove
the dumpling and dip it staight in and out  of cold water.  Unwrap the
dumpling on to a serving plate. The skin  will initially be white from
the flour. Put the dumpling on its plate  in a very low oven to dry off
for 20 minutes, when it will develop a  fine, dark glossy skin.
Meanwhile, make the ginger cream. Beat the  wine with the egg yolks
over hot water until the mixture is thick,  white and fluffy. Stir in
1/4 pint single cream. Serve it in a pretty  glass jug, with the hot
pudding. The dumpling cuts wonderfully rich  and dark. Leftover slices
are delicious fried in butter - lovely with  cream for a special
tea-time treat.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 273
Calories From Fat: 103
Total Fat: 11.6g
Cholesterol: 104.6mg
Sodium: 140.2mg
Potassium: 387.8mg
Carbohydrates: 42g
Fiber: 3.1g
Sugar: 37.7g
Protein: 3.8g