| 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 |
ts |
Grated orange rind |
| 1/4 |
c |
Orange juice |
| 1 |
c |
Guinness |
| 1/4 |
c |
Whiskey |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Ground cinnamon |
| 125 |
g |
Butter; (5oz) |
| 1/2 |
c |
Demerara sugar |
| 1/2 |
c |
Golden syrup |
| 2 |
tb |
Whiskey |
| 1 |
c |
Cream; (to serve) |
|
2 |
hours. |
INSTRUCTIONS
SAUCE
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
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
A Message from our Provider:
“We were called to be witnesses, not lawyers or judges”