| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Desserts |
6 |
Servings |
INGREDIENTS
| 8 |
oz |
Self-raising flour |
| 1 |
pn |
Of salt |
| 4 |
oz |
Margarine |
| 2 |
oz |
Castor sugar (Superfine) |
| 4 |
oz |
To 6 oz sultanas (Big raisins) |
| 6 |
tb |
Water |
| 1.1/2 |
to |
2 hours. 6) Serve with hot custard sauce or sprinkle with castor |
INSTRUCTIONS
1) Have ready a sheet of foil or a double thickness of greaseproof paper
brushed with melted margarine. 2) Make the pudding crust: Sieve the flour
and the salt. Rub in the margarine. Add the sugar and sultanas. Mix in the
water to make a soft dough. 3) Turn out onto a floured board and form into
a roll. 4) Wrap loosely but securely in the greaseproof paper or foil. Tie
or seal the ends. 5) Place in the steamer and cover tightly. Steam for
sugar. Variation: At stage 3: Put the mixture in a medium-sized (1.1/2
pint) pudding basin with a round of greaseproof paper in the bottom and
brush all round inside with melted margarine. Smooth the top. Cover with
foil, or double greaseproof paper brushed underneath with melted margarine
and steam for 1.1/2 to 2 hours. Serve with hot Custard sauce or sprinkle
with castor sugar.
Shared by Sylvia Mease (Cookie Lady)
RECIPE CLIPPED by Joan Johnson
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”