29 lines
657 B
Markdown
29 lines
657 B
Markdown
|
# Cheltenham pudding
|
||
|
|
|
||
|
|
Recipe yields 20 portions
|
||
|
|
|
||
|
|
### Ingredients
|
||
|
|
* 360 grams plain flour
|
||
|
|
* 240 grams caster sugar
|
||
|
|
* 120 grams raisins
|
||
|
|
* 120 grams sultanas
|
||
|
|
* 360 grams shredded suet
|
||
|
|
* 180 grams fresh breadcrumbs
|
||
|
|
* salt
|
||
|
|
* 2 teaspoons baking powder
|
||
|
|
* 300 milliliters milk
|
||
|
|
* 4 pieces eggs
|
||
|
|
* 2 pieces Lemons
|
||
|
|
|
||
|
|
### Directions
|
||
|
|
|
||
|
|
Combine the dry ingredients in a bowl. Lightly whisk the eggs and milk, then add to the dry ingredients and mix until well combined. Stir in the juice and zest of the lemons.
|
||
|
|
|
||
|
|
Pour 90g portions into greased dariol moulds, then bake 18-20 minutes at 180℃.
|
||
|
|
|
||
|
|
### Meta
|
||
|
|
author: Cotswold Cookbook
|
||
|
|
|
||
|
|
tags: Puddings and Desserts
|
||
|
|
|