DINING TABLE DESIGN IN SRI LANKA

Recipe for Dinner

Dalmatian Pudding

SERVES 6-8 175 g/6 oz/1/2 cups self-raising (selfrising) flour Pinch of salt

5 ml/1 tsp mixed (apple pie) spice 100 g/4 oz/1 cup caster (superfine) sugar

175 g/6 oz/ 3 cups fresh breadcrumbs 175 g/6 oz/1/2 cup vegetarian suet 225 g/8 oz/1/2 cup mixed dried fruit (fruit cake mix)

100 g/4 oz/ 2/ cup stoned (pitted) dates, chopped A little milk

Egg Custard Sauce

Sift the flour, salt and spice into a bowl. Stir in the remaining ingredients except the milk and custard. Mix well. Mix with enough milk to form a soft but not sticky dough. Knead gently; then place in a greased 450 g/1 lb loaf tin (pan). Cover with foil, twisting and folding under the rim to secure. Place in a roasting tin (pan) containing 4 cm/1 1/2in boiling water. Bake in a preheated oven at 200l’C/400°F/gas mark 6 for \/-\1/2hours or until risen and firm to the touch. Serve sliced with Egg Custard Sauce. (It’s good served cold sliced and buttered too.)

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