Instructions: 8 Oz stale bread
2 ozs grated suet or melted cooking fat 1 oz sugar
1 tablespoon marmalade
2 oz dried fruit
milk for mixing
nutmeg to taste.
Put the bread into a basin, add cold water and leave for 15 min. Squeeze dry with your fingers.
Return the bread to the basin, add all the other ingredients, with enough milk to make a sticky consistency. Add spice last to ensure correct amount. Put into a greased Yorkshire pudding tin and bake in the centre of a slow oven for 1 1/2 hours or steam in a greased basin for 2 hours. Serve with mock whipped cream.
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