| 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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