| 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.
A Message from our Provider:
“You can fool yourself. You can never fool God”