3/4 cup chopped dates
1/2 cup sugar
4 Oz marg/butter
1 tspn cinnamon
1 cup milk/water (1/2 and 1/2 or all milk)
1 cup plain flour
1 tspn bicarb soda
Mix all dry ingredients and fruit together, then gradually add milk/water, melted marg and soda. Makes a fairly moist dough.
Pour into a greased 1L capacity pudding basin, cover with baking paper loosened with a pleat and cover with calico tied around the rim. Place into a saucepan of boiling water so that water comes 3/4 of the way up the basin. Close lid, and weigh it down with an up-side-down bowl. Steam for around 2 hours. Serve with custard or icecream.
Serves 8
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This is an oldy but goody from the Woman's Weekly cookbook via my Auntie. It was so moist that we ate it plain (ie no custard etc). We had a double helping first time!
I'm beginning to think old fashioned english food might suit my constitution best. Just about every node of my family tree searched back several centuries (by my Dad) is Anglo Saxon, besides one Tasmanian aboriginal ancestor. Plain old English food is what I'm adapted for, and what I don't seem to have any bad reactions against*. Food like this pudding makes me not mind so much!
* but sadly this won't stop me eating thai, chinese, turkish, italian, japanese, vietnamese, indian from time to time...
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