| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | c | Plain flour |
| 3 | Eggs | |
| 3 | c | Wholemeal breadcrumbs |
| 1 | c | Sultanas |
| 1 | c | Raisins |
| 1 | c | Currants |
| 2 | t | Grated orange rind |
| 1/4 | c | Orange juice |
| 1 | c | Guinness |
| 1/4 | c | Whiskey |
| 1 | t | Baking powder |
| 1 | t | Ground cinnamon |
| 125 | g | Butter, 5oz |
| 1/2 | c | Demerara sugar |
| 1/2 | c | Golden syrup |
| 2 | T | Whiskey |
| 1 | c | Cream, to serve |
INSTRUCTIONS
http://surfers-paradise.com/gateway/general/recipes/recipexx.htm Place sultanas, raisins, currants, orange rind and juice, Guinness and whiskey in bowl, cover and leave overnight. Grease a medium size pudding steamer (approx. 6 cup plastic bowl) with melted butter. Fold breadcrumbs through fruit mixture and leave to stand for 5 minutes. Stir in the eggs, and sift in flour, cinnamon and baking powder. Spoon into prepared pudding steamer, lower into boiling water and steam for 2 hours. Leave to stand for 15 minutes before turning out of steamer. Tip! Steam again, before serving for a better richer taste. Pudding can be eaten hot or cold, but tastes delicious hot with whipped cream. The pudding freezes extremly well! Sauce: Place butter, sugar and golden syrup in a heavy based pan, stir until the sugar has dissolved. Add whiskey and stir in the cream. Pour sauce over hot puding and serve with whipped cream or ice-cream Posted to recipelu-digest by LSHW <[email protected]> on Marcay,, h 17, 199
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