Yield: 4 servings
|½ cup||Brown sugar|
|1 cup||Self-raising flour; sifted|
|1 teaspoon||Ground ginger|
|¼ teaspoon||Ground nutmeg|
|½ teaspoon||Ground cinnamon|
|¼ teaspoon||Ground cloves|
|4 tablespoons||Chopped walnuts|
1. Place butter and sugar in a bowl. Beat until fight and fluffy. Beat in egg, then flour, ginger, nutmeg, cinnamon and cloves. Blend in milk and walnuts.
2. Spoon batter into a greased 4-cup pudding basin. Cover basin with foil, then place in a baking dish with 4 cm boiling water in the base.
3. Bake in a moderate oven (180C) for 1½ to 1 ¾ hours or until pudding is cooked when tested with a skewer. Allow pudding to stand in basin for 10 minutes before turning out and serving.
Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.