Category Archives: Puddings
8 ‘day old’ bread rolls
375 ml Milk,
½ Onion, Chopped,
200 gm Mixed Mushrooms, Chopped,
15 gm Butter,
20 gm Chopped Parsley
Salt & Pepper.
Soften the bread in the warm milk.
Fry the onion and mushrooms in butter until soft and allow to cool.
Add to the bread mix with the beaten eggs and chopped parsley.
Form into balls and poach in boiling water for 20 minutes.
1 lb mixed dried fruit
½ lb glace cherries
½ a bottle of Madiera
½ a bottle of dark rum
juice and grated rind of ½ a lemon
1½ tspn mixed spice
1 tbs dark treacle
1 tsp grated nutmeg
7 oz ground almonds
2 tsps vanilla extract
1¼ lb plain flour
large pinch of salt
2 tsps baking powder
1½ tsp bicarbonate of soda
1 lb butter
½ lb caster sugar
Soak the mixed dried fruit and glace cherries with Madeira and Rum.
Leave for a week to 10 days to marinate, turning occasionally.
Drain the fruit and liquidise in a food processor with ¼ of the liquor.
Retain the remaining liquor to ‘feed’ the cake.
In a bowl add juice and grated rind of ½ lemon, mixed spice, dark treacle, grated nutmeg,
ground almonds and vanilla and stir well.
Sift together the dry ingredients.
Cream together the butter and sugar.
Add vanilla then gradually add in the eggs and the flour mix.
Mixed the creamed egg mix with the liquidised fruits.
Bake in a lined cake tin for about 3¼ hours at 180C.
Insert a skewer into the cake. If it comes out clean, allow to cool.
Drizzle with the liquor as preferred
Three quarter cup of Shredded Apple
Three quarter cup of Carrot
6 ozs Flour
6 ozs Breadcrumbs
6 ozs Suet
Three quarters lb Raisins
One quarter lb Dates
6 ozs currants or sultanas
3 ozs Sugar
2 level teaspoons spice
Quarter level teaspoon mace
1 level teaspoon ginger
2 level tablespoons dried egg
3 level marmalade
4 tablespoons water
Quarter pint ale
Boil 4 for 5 hours; then boil 1 and a half on day.