Massage by Shirley

Shirley Alderson - by Appointment


1 cup Butter

1/2 cup Sugar

5 eggs

2 level tblspns Treacle

2.5 cups Sultanas

6 cups Raisins - chopped

2/3 cup Chopped Peel

4 cups Breadcrumbs

1 cup Flour

1/4 level tblspn Salt

1 tspn Nutmeg

1 tspn mixed spice

1 tspn Bi-carbonate soda

1/2 cup Brandy or Rum

(P.S. Last year we didn't put enough bread crumbs and raisins )

Wet fruit in half cup of brandy, leave overnight. Cream butter and sugar, add eggs one at a time, beating well after each addition, add treacle, beat well. Fold in the fruits and breadcrumbs. Sift flower with salt, spices and bi-carb soda, stir into mixture. Add half cup of brandy, mix well. Put pudding in a scalded well floured cloth, tie securely leaving a little room for pudding to swell. Immerse in fast boiling water, boil at least 6 hours. Let hang for at least a week. Reheat for 2 hours on day of serving. Serves 12.

Brandy Cream Sauce

2 level sblspns butter

2 tblspns flour

1 tblspns sugar

1 tblspn Golden Syrup

1.25 cup Milk

1/4 cup Brandy

1/2 tspn Vanilla

1/3 cup cream

Melt butter, add flour, cook 1 minute. Remove from heat, add sugar, syrup, stir well.

Add milk, stir well. Return to heat, stir until sauce boils and thickens.

Remove from heat, cover and allow to cool. Beat in brand and vanilla. Whip cream fold into sauce, serve hot or cold.