Stir together the flour, salt, sugar, suet and dried fruit. Mix to a firm dough with water. Form into a cylinder about 8 inches long, and put on a pudding cloth that has been wrung out in boiling water and sprinkled with flour. Roll the pudding in the cloth and tie the ends tightly, but leave room for expansion. Put into a pan of boiling water, cover, and boil for 2 hours, adding more boiling water if necessary to prevent boiling dry. Turn the pudding onto a hot dish and serve with custard. ENGLISH PUDDINGS SWEET & SAVORY, Mary Norwalk, Sphere Books UK, 1984, L2.95: ISBN 0-7221-6471-8. From: firstname.lastname@example.org (Diane Duane)
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|Serving Size: 1 Serving (6403g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 24 (0%)|
|Amt Per Serving||% DV|
|Total Fat 2.7g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 2848.5mg||98 %|
|Potassium 1027.9mg||27 %|
|Total Carbohydrate 5996.9g||1764 %|
|Dietary Fiber 16g||64 %|
|Sugars, other 5980.9g|
|Protein 25.4g||36 %|
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Calories per serving: 23368
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