Bedfordshire Pudding
175g (6oz) Shortcrust Pastry
150ml (¼ pint) Milk
25g (1oz) Raisins
25g (1oz) Currants
2 tsp Sugar
1 Egg
½ oz Candied Peel
Grated Nutmeg
Pre-heat oven to 190°C: 375°F: Gas 5.
Roll the pastry out and line a shallow, rectangular ovenproof dish with it.
Beat the eggs and add the sugar and nutmeg.
Heat but do not boil the milk and add to the egg mixture stirring well.
Add the raisins, currants and candied peel.
Pour it into the pastry-lined dish.
Bake for 50 minutes.
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