Yield: 6 servings
|4 ounces||Flour; self-rising|
|4 ounces||Brown sugar; dark|
|4 ounces||Suet; shredded|
|1 large||Apple; peeled, cored &|
|½ teaspoon||Mixed spice|
|Juice & rind of 1 lemon|
Grease a 2 pint pudding basin. Mix all the dry ingredients together in a large bowl. Add the eggs, lemon and rum and sufficient milk and stir well to produce a dropping consistency. Put the mixture into the basin. Cover with a circle of greased paper and kitchen foil or a pudding cloth and steam for 3 hours. If the pudding is to be kept for a while before eating, steam for a further 3 hours before using.
Serve with Hard Sauce. Serves 6.
** Favorite Scottish Recipes -- Johanna Mathie ** ** ISBN = 1 898435 12 X ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 07-26-95