How to make it

  • Mix oats, salt, spices and splenda
  • Add milk
  • Let stand until cool
  • Add eggs and suet
  • Mix
  • Add fruit and brandy
  • turn into 2 large molds or 1 large and several small molds. For the small molds, I use Chinese rice bowls.
  • Cover tightly with foil
  • Steam over low heat for 6 hrs.
  • I have a large double decker steamer. You can use a stock pot with a collander, if you don' have one. Make sure it has a tight fitting lid.
  • Unmold while still hot. Wrap in foil. Chill until ready to eat.
  • I make these up to a month in advance. I give the small ones as Christmas gifts
  • Serve with Brandy butter.

People Who Like This Dish 2
Reviews & Comments 1

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes