Ingredient |
Quantity |
Procedure |
| |
|
|
| wholemeal flour |
50g |
Sift into a mixing bowl. |
| grated nutmeg |
0.5 tsp |
| ground mace |
0.5 tsp |
| ground cinnamon |
1 tsp |
| ground ginger |
1 tsp |
| cloves, ground |
5 |
| |
|
|
| vegetable suet |
50g |
Add. |
| breadcrumbs |
50g |
|
| |
|
|
| dates, stoned and chopped |
150g |
Add and mix. |
| prunes, stoned and chopped |
150g |
| dried figs, chopped |
200g |
| mixed dried fruit |
300g |
| dried apricots, chopped |
50g |
| glace cherries, chopped |
50g |
| |
|
|
| linseeds (flaxseeds) |
2 Tbsp |
Grind the seeds in a food processor, and add to the
mix. |
| |
|
|
| cooking apple, peeled and grated |
1 large |
Add. |
| |
| orange |
1 |
Grate the rind from the orange and the
lemon, and squeeze the juice. Add all to the bowl, with the brandy,
mixing well. |
| lemon |
1 |
| brandy |
30ml (2 Tbsp) |
| |
|
|
| |
|
Grease a 1250ml (3lb) pudding bowl, and line the
bottom with greaseproof paper. Place mix in bowl, pressing down
firmly. Cover the bowl with kitchen foil and tie the foil around
the rim with string. Steam for 5 hours.
Turn out from bowl and serve with vegan custard, cream or ice cream,
or with flaming brandy.
|
|
