fat for greasing
3/4 cup (100 g) 4 oz plain flour (All purpose)
1/2 level tsp (2.5 ml) baking powder
1 pinch of salt
1.25 ml (1/4 tsp) Mixed Spice (All Spice / Pumpkin pie spice)
4 oz (100 g) stale white breadcrumbs
3 oz (75 g) shredded suet
1/3 cup (75 g) 3oz castor sugar
2 oz (50 g) currants
2 oz (50 g) sultanas (golden raisins)
2 eggs, beaten
100 - 125 ml (3 1/2 - 4 fl oz) milk
3/4 cup (100 g) 4 oz plain flour (All purpose)
1/2 level tsp (2.5 ml) baking powder
1 pinch of salt
1.25 ml (1/4 tsp) Mixed Spice (All Spice / Pumpkin pie spice)
4 oz (100 g) stale white breadcrumbs
3 oz (75 g) shredded suet
1/3 cup (75 g) 3oz castor sugar
2 oz (50 g) currants
2 oz (50 g) sultanas (golden raisins)
2 eggs, beaten
100 - 125 ml (3 1/2 - 4 fl oz) milk
method
1. Grease 6 - 8 dariole moulds.
2. Set the oven at 190°C (375°F) gas 5.
3. Sift the flour, baking powder, salt and spice into a mixing bowl.
4. Add the crumbs, suet, sugar, currants and sultanas, and mix well.
5. Stir in the eggs with enough milk to form a soft dropping consistency.
6. Half fill the prepared dariole moulds with the mixture and bake for 20 - 25 minutes.
7. Turn out and serve with Rich Lemon Sauce or Thickened Fruit Sauce
2. Set the oven at 190°C (375°F) gas 5.
3. Sift the flour, baking powder, salt and spice into a mixing bowl.
4. Add the crumbs, suet, sugar, currants and sultanas, and mix well.
5. Stir in the eggs with enough milk to form a soft dropping consistency.
6. Half fill the prepared dariole moulds with the mixture and bake for 20 - 25 minutes.
7. Turn out and serve with Rich Lemon Sauce or Thickened Fruit Sauce
serving amount
serves 6 - 8
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
