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CATEGORY CUISINE TAG YIELD
Dairy, Eggs, Fruits, Grains Dutch Dessert 8 Servings

INGREDIENTS

4 sl Bread; torn up
1 c Milk
2 Slightly beaten eggs
1 c Light brown sugar
1/4 c Orange juice
6 oz Finely chopped suet
1 ts Vanilla
1 c Flour; sifted
1 ts Baking soda
1/2 ts Salt
2 ts Ground cinnamon
1 ts Ground cloves
1 ts Ground mace
2 c Raisins (a mixture of dark and golden is nice)
1 c Dates; pitted and chopped
1/2 c Mixed candied fruit and peels; chopped
1/2 c Broken walnuts
1/2 c Butter
2 c Confectioner's sugar (up to)
2 ts Vanilla (or rum or brandy)

INSTRUCTIONS

HARD SAUCE
From: morrissey@stsci.edu (Mostly Harmless)
Date: Fri, 27 Aug 1993 02:09:15 GMT
Soak bread in milk; beat. Stir in next five ingredients. Sift together dry
ingredients; add fruits and nuts; mix well. Stir in bread mixture. Pour
into well-greased mold (2-quart); cover with foil and tie with string.
Place on rack in a very deep baking pan (dutch oven); add boiling water to
1 inch deep. Cover and steam for 3 1/2 hours. checking water level and
adding water as needed. Cool 10 minutes and unmold. Serve warm with hard
sauce on top.
Hard Sauce: Thoroughly cream 1/2 cup butter with 2 cups confectioner's. Add
1-2 Tsp. vanilla (or rum or brandy) and beat til blended. Spread in
8x8x2-inch pan and chill to harden. Cut in squares.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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