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Grease one 2-quart or two 1-quart moulds
1 2/3 cup flour
2 tsp. baking soda
1/2 tsp. cinnamon
2 cups raisins
2 (8-oz.) pkg. glace cherries (cut in half)
2 (8-oz.) pkg. cut mixed fruit
1 1/2 cups currants
Sprinkle with 1/2 cup of flour mixture.
2 cups chopped suet
2 cups lightly packed brown sugar
1/3 cup molasses
Combine remaining flour mixture with 2 cups fine dry bread crumbs. Add dry ingredients to suet mixture alternately with 2 cups buttermilk. Stir in floured fruit together with 3/4 cup slivered blanched almonds. Turn batter into prepared mould. cover with wax paper and foil and tie tightly. Steam 3-4 hours. Turn out of mould immediately and allow to cool. To reheat for serving return to mould, cover as before and steam 1 1/2 hours. Yield: 10 Servings
Brown Sugar Sauce
In a saucepan, melt 2 Tbsp. butter or margarine. Blend in a mixture of 2 Tbsp. flour, 1/2 cup brown sugar and 1/4 tsp. salt. Gradually stir in 1 cup water. Cook, stirring constantly, until thickened. Remove from heat and stir in 1 tsp. rum flavouring. Serve hot over steamed pudding. Submitted by Maureen Cudmore, Brackley.