| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Desserts | 12 | Servings | |
INGREDIENTS
| 1 | c | Flour |
| 2 | lb | Raisins, seeded |
| 1 | lb | Currants |
| 1/4 | lb | Citron; finely cut |
| 1 | c | Sugar, brown |
| 5 | Egg; beaten | |
| 1 | c | Suet; finely chopped |
| 4 | oz | Sherry or brandy |
| 1 | ts | Cloves, ground |
| 1 | ts | Nutmeg |
| 1 | ts | Cinnamon |
| 1 | ts | Soda |
| 1 | c | Bread crumbs |
| 1/4 | lb | Almonds; coarsely chopped |
INSTRUCTIONS
Sift flour on fruit and mix. Mix eggs and brown sugar, and combine with flour-fruit mixture. Add all other ingredients, mix well. Put in four 1 lb containers. Tie waxed paper covers on with string, and steam on a rack set in a large pot with the water level just below the rack for 3 hours. Flame, garnish and serve with hard sauce or sherry sauce. Makes four 1 lb molds. Submitted By SAM WARING <SAM.WARING@382-91-12.IMA.INFOMAIL.COM> On MON, 13 NOV 1995 132236 GMT From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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