Mix the dry ingredients and pass through a sieve into a pudding basin. In a saucepan, heat the butter, milk and treacle until melted and combined. Beat the eggs into the dry ingredients until thoroughly mixed and smooth, then beat in the treacle mixture. Use a food processor if you like. Pour into a greased 20cm/8in round deep cake tin and bake in a preheated oven at 170 - 180C / 325 - 350 F / Gas 3 - 4 for about 45 minutes, or until the top springs back when pressed. Cool in the tin and place in an airtight tin for a couple of days to encourage moisture. Or serve hot as a pudding with mounds of clotted cream and stem ginger in syrup. Posted to MC-Recipe Digest V1 #973 by "SUSAN McKNIGHT."
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|Serving Size: 1 Serving (1168g)|
|Recipe Makes: 1|
|Calories from Fat: 2129 (56%)|
|Amt Per Serving||% DV|
|Total Fat 236.6g||315 %|
|Saturated Fat 132.8g||664 %|
|Monounsaturated Fat 67.1g|
|Polyunsanturated Fat 14.7g|
|Cholesterol 2605.1mg||802 %|
|Sodium 5559.9mg||192 %|
|Potassium 2245.4mg||59 %|
|Total Carbohydrate 335.8g||99 %|
|Dietary Fiber 6.9g||28 %|
|Sugars, other 328.9g|
|Protein 88.3g||126 %|
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Calories per serving: 3786
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