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6 oz. self-raising flour
8 oz. bread crumbs
8 oz. brown sugar
1/4 tsp. ginger
1/4 tsp. ground cloves
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. salt
8 oz. suet (shredded)
3 eggs, lightly beaten
1/4 pint milk
1 lb. raisins
1 lb. currants
8 oz. sultanas
4 oz. peel
2 oz. chopped almonds
1 tsp. grated lemon rind

Place flour, crumbs, sugar, spices and salt in bowl and mix 2 minutes. Add suet, fruit peel and nuts together with egg and milk. Mix well. Turn into greased pudding basins, cover with wax paper and secure. Put basins in large pot of water and boil for 5 hours. When cooked, remove paper to allow to dry and then recover and store in cool place. When required, boil for a further 2 hours, as needed. Makes 3 1-pint puddings. Submitted by Doreen Cook, Sherwood