| 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 <shusky@erols.com> on Marcay,, h 17, 199
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