If all goes well one of the "Down Under Wonders" will be rejoining the
echo .... Greg Mayman. We've been e-mailing about it and he's set up an
account on Outpost. And is re-learning a lot of stuff. I'm also trying
to talk Kevin and Glen into jumping back into the water. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ye Olde Holiday Pudding (Australian Herb Society)
Categories: Puddings, Fruits, Citrus, Booze, Nuts
Yield: 1 Pudding

4 oz Fine breadcrumbs
1 oz Flour
4 oz Shredded suet
4 oz Brown sugar
2 lg Eggs
1/2 lb Raisins; stoned, chopped
1/4 lb Sultanas
1/4 lb Currants
1/4 lb Dried apricots; fine chopd
1 oz Dried prunes; chopped
2 oz Crystallised orange peel;
- chopped
2 oz Crystallised lemon peel;
- chopped
1 oz Glace cherries; chopped
2 oz Grated apple
1/4 lb Blanched almonds; chopped
2 Lemons; grated rind & juice
1 Orange; grated rind & juice
1/2 Nutmeg; grated
2 oz Grated apple
1 Wineglass of brandy, rum,
- homemade wine or
- fruit juice

Mix together thoroughly. Stir well and get all the family
to stir too and wish hard.

Cover and leave aside for 24 hours. Press into a greased
basin, cover with greased paper and steam for 6 to 10
hours, or cook in a pressure cooker for 2 to 3 hours.

Take off wet wrappings at once, let the pudding cook,
cover with fresh paper and store in a cool, dry place.

On festive morning, steam for at least 2 hours or cook for
one hour in the pressure cooker.

FROM: "Herbology" the official organ of the Australian
Herb Society

Typed, but not tested, by Greg Mayman, 05-23-98

Of course, this should traditionally be cooked in a cloth
wrapper (pudding cloth) -GM

From: Greg Mayman

Uncle Dirty Dave's Archives

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