| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Welsh | Puddings, Welsh | 4 | Servings |
INGREDIENTS
| 4 | oz | Suet |
| 2 | oz | Stoned raisins |
| 3 | Eggs | |
| 3 | oz | Lemon marmalade |
| 1 | oz | Cornflour or ground rice |
| Grated rind of a lemon | ||
| 3 | oz | Demerara sugar |
| 4 | oz | Breadcrumbs |
| Pinch salt |
INSTRUCTIONS
(PWDIN ERYRI) Mix the suet, breadcrumbs, cornflour and salt together. Add the grated lemon rind ~and sugar. grease the inside of a basin and press about half the raisins on to the greased surface. Beat the eggs and add with the remaining raisins to the mixture. Pour into the basin. Cover and boil for 12 hours. Serve with Madeira sauce Posted to MM-Recipes Digest V4 #263 by "ray.watson" <ray.watson@ukonline.co.uk> on Wed, 25 Sep 1996.
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Nutrition (calculated from recipe ingredients)
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Calories: 411
Calories From Fat: 286
Total Fat: 31.8g
Cholesterol: 158.8mg
Sodium: 335.6mg
Potassium: 127.1mg
Carbohydrates: 21.7g
Fiber: 1.3g
Sugar: 2.3g
Protein: 9g