SOUTH SEAS CHRISTMAS PUDDING
Medium can pineapple rings in juice
4oz (125g) soft margarine
4oz (125g) caster sugar
grated rind of one orange
2 eggs beaten
3oz (90g) self raising flour
2oz (60g) fresh breadcrumbs
2oz (60g) raisins
2oz (60g) glace cherries, halved
2oz (60g) ready to eat apricots, chopped
2 tbsp golden syrup
Drain the pineapple and cut rings into halves. Reserve three
halves and chop the rest.
Cream margarine and sugar. Add orange rind and beaten eggs.
Fold in flour and breadcrumbs. Add chopped pineapple, raisins, cherries and
apricots and mix well.
Butter a 30fl oz pudding basin and put syrup into the bottom.
Arrange pineapple in a circle onto the syrup and spoon the cake mixture on top.
Cover with greaseproof paper and then foil.
Steam for 1¾ hours and serve hot.
Can be frozen.
From Newcastle Evening Chronicle by Joan Bunting.
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