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Canterbury Pudding
Puddings and Sweet Deserts

Soda-raised batter of flour, breadcrumbs, suet, sugar, lemon, egg and brandy, steamed, served with hot wine sauce.


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3 oz Self-raising flour
3 oz Fresh breadcrumbs
3 oz Shredded suet
2 oz Caster sugar
1 Lemon, zest and juice
1 Egg
3 Tablespoon Brandy
3 Tablespoon Milk

Grease a 2 pint pudding basin. Mix the ingredients with sufficient of the liquids to make a soft dropping consistency. Pour into the prepared basin, and steam for 1 ½ - 2 hours. Serve with a wine sauce.




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