3/4 stick + 1 tbsp (3 1/2 oz) 100 g butter or margarine
1/2 cup (8 Tbls) 100 g granulated sugar
2 eggs, beaten
1 2/3 cup (175 g) self raising (self rising) flour
2 tbsp (30 ml) stoned (seeded) raisins
2 tbsp (30 ml) chopped glace cherries
2 tbsp (30 ml) chopped mixed peel
2 tbsp (30 ml) chopped walnuts
few drops of almond essence
little milk to mix
1/2 cup (8 Tbls) 100 g granulated sugar
2 eggs, beaten
1 2/3 cup (175 g) self raising (self rising) flour
2 tbsp (30 ml) stoned (seeded) raisins
2 tbsp (30 ml) chopped glace cherries
2 tbsp (30 ml) chopped mixed peel
2 tbsp (30 ml) chopped walnuts
few drops of almond essence
little milk to mix
method
1. Half-fill a steamer or large saucepan with water and put on to boil.
2. Grease a 900-ml (1 1/2-pt) pudding basin.
3. Cream together the fat and the sugar until pale and fluffy.
4. Add the eggs a little at a time, beating after each addition.
5. Mix together the flour, fruit and nuts. Using a metal spoon, fold half the flour and fruit mixture into the creamed mixture, then fold in the rest. Add the almond essence and enough milk to give a dropping consistency. Put into the basin, cover with greased greaseproof paper or foil and secure with string.
6. Steam for 1 1/2-2 hours over rapidly boiling water
7. Turn the pudding out on to a dish and serve with an apricot or jam sauce.
2. Grease a 900-ml (1 1/2-pt) pudding basin.
3. Cream together the fat and the sugar until pale and fluffy.
4. Add the eggs a little at a time, beating after each addition.
5. Mix together the flour, fruit and nuts. Using a metal spoon, fold half the flour and fruit mixture into the creamed mixture, then fold in the rest. Add the almond essence and enough milk to give a dropping consistency. Put into the basin, cover with greased greaseproof paper or foil and secure with string.
6. Steam for 1 1/2-2 hours over rapidly boiling water
7. Turn the pudding out on to a dish and serve with an apricot or jam sauce.
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