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Recipe
Clavereck Carrot And Ginger Soup Recipe
Print Recipe
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Ingredients
175 g Bramley apple; , peeled, cored & segmented
100 g Demerara sugar;
225 g Self raising flour;
150 ml Milk;
2 Dessertspoons raisins or sultanas
1 Lemon; weighing 100-150g
115 g Butter;
100 g Beef suet;
2 Dessertspoons currants
Directions
Step #1 Mix the flour & suet together in a bowl.
Step #2 Make a softish dough with the milk.
Step #3 Roll the dough out into a large circle.
Step #4 Cut a quarter out of the circle & put to one side: this will make the lid of the pudding.
Step #5 Butter a 2 1/2 pint (1.
Step #6 5 litre) pudding basin lavishly with a good 1/2 oz (15g) of the butter.
Step #7 Drop your three-quarter circle of pastry into the bowl, & press the cut side together to make a perfect join.
Step #8 Prick the lemon all over with a needle.
Step #9 Mix together the butter, sugar, apple & dried fruit.
Step #10 Put half in the bottom of the pastry-lined bowl.
Step #11 Place the lemon on top of the mixture, & then add the rest of the ingredients.
Step #12 Roll out the last of the pastry.
Step #13 Press the edges together so that the mixture is fully enclosed.
Step #14 Cover the pudding with greaseproof paper or foil, pleated in the middle to allow for expansion, & then tie tightly with string under the rim.
Step #15 Loop the string ends over & tie on the opposite side to make a handle.
Step #16 Stand on a trivet or saucer in a deep saucepan and pour in boiling water until it reaches half-way up the bowl.
Step #17 Put on the lid.
Step #18 Keep at a steady simmer for 3 1/2 hrs, adding more boiling water if necessary.
Step #19 When cooked, run a knife round the inside of the bowl, remove the foil, cover with a large plate & then invert & remove the bowl.
Step #20 Take the whole pudding to the table & cut & serve it there.
Step #21 Make sure everyone gets a piece of the lemon skin & a good share of its juice.
Step #22 --.
Enjoy the Clavereck Carrot And Ginger Soup recipe
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Soup And Stew
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chicken
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