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Categories:
pear cloves cinnamon sticks gingerroot sugar Bread suet brown sugar eggs flour cinnamon salt baking powder
Viewed: 105 - Published at: 2 years agoIngredients
- 1 lb pear (Seckel preferred, but any fresh OR dried will do)
- 6 cloves
- 2 cinnamon sticks
- 1 12 ounces fresh gingerroot
- 12 cup sugar
- 1 loaf bread, grated (dry bread)
- 12 lb suet, chopped
- 34 cup brown sugar
- 2 eggs
- 14 tablespoon flour
- 12 teaspoon cinnamon
- 12 teaspoon salt
- 2 teaspoons baking powder
Method
- Wash fruit and place in kettle with cloves, whole cinnamon, and ginger root.
- Cover with water and cook until nearly tender.
- Add sugar and cook until tender.
- If fresh fruit is used, pare, slice and core and cook with spices and a little water until tender.
- Mix bread crumbs, suet, brown sugar and eggs; add flour sifted with cinnamon, salt and baking powder.
- Shape into a ball and place on a plate in a large kettle.
- Pour in fruit, cover and steam for three hours.
- Serve hot with fruit.
