| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Consuming, Passions | 1 | servings | |
INGREDIENTS
| 3 | c | Water |
| 50 | g | Unsalted butter |
| 250 | g | Currents |
| 100 | g | Dried apricots |
| 100 | g | Slivered almonds |
| 1 | ts | Ginger |
| 1 | ts | Nutmeg |
| 4 | c | Self raising flour |
| 2 | tb | Castor sugar; (2 to 3) |
| 1 | tb | Brandy |
| 1/2 | ts | Almond essence |
| 3 | Egg yolks | |
| 2 | tb | Castor sugar |
| 1 | ts | Vanilla essence |
| 1 | tb | Corn flour |
| 600 | ml | Milk |
INSTRUCTIONS
CUSTARD Over medium heat place the butter into the pot of water (do not allow to boil) In a bowl add currents, apricots, almonds, nutmeg, ginger and mix together. Then add flour, castor sugar and stir through. Finally add the water and butter mixture, brandy and essence, mix well to get a soft but firm texture. Tip the mixture onto a clean tea towel. Fold over by taking each corner and wrapping it up with some wire. Place in a large pot of boiling water and allow to simmer for 3 hours. When cooked, drain briefly before removing the spotted dog from the tea towel. Custard: In a bowl mix together the egg yolks and castor sugar, then add the essence and flour. Mix Well. Stirring constantly, add some boiling milk, a little at a time. Place into a saucepan over heat and stir until you get a smooth, thick consistency. Pour over spotted dog and serve. Converted by MC_Buster. Per serving: 1820 Calories (kcal); 131g Total Fat; (63% calories from fat); 54g Protein; 118g Carbohydrate; 832mg Cholesterol; 373mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 4 Fruit; 23 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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