| 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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