|
Yorkshire Sack Pudding Recipe |
| |
| 1
pint sherry |
orange-flower
water |
| ¼
teaspoon ground cinnamon |
pinch
of salt |
| grated
rind of 1 lemon |
1oz
sugar |
| 4oz
sponge cake crumbs |
1oz
butter |
| 6
eggs |
1oz
currants |
| Beat
the sherry, cinnamon, lemon rind and cake crumbs together. Leave
to soak for 15 minutes. Beat the eggs, add a few drops of orange-flower
water and the salt, the the sugar. butter and currants. Add
the sherry mixture. Pour into a buttered 2½ pint dish
and stand in a tin of water. Bake at 350ºF (Mark 4) until
set |
|
