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Dried Fruit Pudding

ingredients

serves 6
4 oz (100 g) stale white breadcrumbs
3/4 cup (100 g) 4 oz plain flour (All purpose)
pinch of salt
2 level tsp (10 ml) baking powder
4 oz (100 g) shredded suet
4 oz (100 g) raisins
4 oz (100 g) currants
1/2 cup (100 g) 4 oz soft light brown sugar
1.25 ml (1/4 tsp) ground mace
1.25 ml (1/4 tsp) grated nutmeg
1 egg
about 125 ml (4 fl oz) milk

method

1. Grease a 1 litre (1 3/4 pint) pudding basin.

2. Three-quarters fill a large saucepan with vater and bring to the boil.

3. Combine all the ingredients in a mixing bowl and beat well, adding sufficient milk to give a dropping consistency.

4. Spoon the mixture into the basin, cover with greased greaseproof paper or foil and a floured cloth. Secure with string.

5. Carefully lower the basin into the pan of boiling water. Cover the pan and lower the heat so that the water is kept at a steady simmer.

6. Cook the pudding for 4 - 5 hours.

7. Serve from the basin or leave for 5 - 10 minutes at room temperature to firm up, then turn out on to a serving plate.

8. Serve with warmed golden syrup and whipped cream or with a citrus-flavoured sauce.

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