Recipes from the Eng-Liverpool Mailing List

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The following recipes were submitted to the Liverpool mailing list ~ many are

Recipes passed down through the generations.

Steamed Pudding ~ submitted by Kathy,Agassiz, BC, Canada

2 1/2 cups suet (chopped fine)
2 cups currants
4 cups seeded Lexia raisins (cut in half)
1/2 cup chopped figs
1/2 cup chopped candied cherries
1 cup shredded lemon, orange and citron peel
1 large carrot grated
1 lemon - rind and juice
1 1/4 cup brown sugar
1/4 cup wine or grape juice
1/2 cup milk
2 cup fine white bread crumbs
6 eggs beaten
1 cup flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp each of cinnamon, cloves, allspice

Soak bread crumbs in milk
Add sugar salt and beaten eggs
Sift flour with baking powder and spices
Add suet and prepared fruit
Combine with first mixture
Add wine or grape juice
Pack in well greased pudding moulds
Cover closely with butter paper
Tie cloths over top of bowls and steam for 6 hours

On serving day steam for 2 more hours
Serve with a hot lemon rum sauce

Steamed Pudding ~ submitted by Kathy,Agassiz, BC

2 1/2 cups suet (chopped fine)
2 cups currants
4 cups seeded Lexia raisins (cut in half)
1/2 cup chopped figs
1/2 cup chopped candied cherries
1 cup shredded lemon, orange and citron peel
1 large carrot grated
1 lemon - rind and juice
1 1/4 cup
brown sugar
1/4 cup wine or grape juice
1/2 cup milk
2 cup fine white bread crumbs
6 eggs beaten
1 cup flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp each of cinnamon, cloves, allspice

Soak bread crumbs in milk
Add sugar salt and beaten eggs
Sift flour with baking powder and spices
Add suet and prepared fruit
Combine with first mixture
Add wine or grape juice
Pack in well greased pudding moulds
Cover closely with butter paper
Tie cloths over top of bowls and steam for 6 hours

This recipe was my grandmother's. Her family was from Lancs. and we think perhaps West Derby - this is my HUMPHREY/HENLEY connection. This recipe has been used by the whole family and is yummy. We serve it however, with a rum sauce - not a whole bottle as in the Bun loaf, however.

Ha! Here goes!
Carrot Pudding Submitted by ~ Dawn in Toronto, Ontario, Canada

1 C grated carrot
1 c grated potato
1 c flour
1 c. white sugar
3/4 c raisins
1/2 c. currants
some nuts
1/2 c. butter or shortening
or 3/4 c. chopped suet
1/2 tsp cloves
1/2 tsp nutmeg
1/2 c. cinnamon
1 tsp soda
If desired add some dried fruits.

Grate vegetables and set aside. Cream, butter & sugar. Add carrot and 1/2
of potato and blend well. Flour fruits and add also add flour and spices.
Dissolve soda in balance of potato and add last. Mix lightly. Pour into
buttered mould or Pyrex bowl and cover tightly with lid or aluminium foil.
Steam for three hours. (NB ~ C=Cup)

Trifle ~ Submitted by GeorgysGirl1
Sponge Cake, split horizontally to make it thinner. Spread jam over each
section then put the sections back together.

Cut cake into fingers. Place in a glass trifle bowl.

Take a can of Peaches or Fruit; pour the liquid over the cake to moisten it.
(May use a light Gelatine)
Pour a Glass of Sweet Sherry over the cake, add the fruit pieces. Make thick custard a pint or a quart depending on size of trifle you are making.
Put a little extra custard powder in to make it thicker. Let custard cool.
Pour over cake part the cake so it will penetrate to the bottom of the bowl.
When all is cool and set, spread half a pint of whipped cream over the custard, and decorate with sprinkles. Refrigerate

Liverpool Bunloaf ~ Submitted by Betty Elmers?

1 lb self raising flour
½ lb butter 4 eggs (beaten)
1 tablespoon of treacle (black)
2 tablespoons mixed spice
milk to mix
1 table spoon of cinnamon
¼ lb candied peel
1 lb mixed fruit
¼ lb sugar
1 small tub of glace cherries

METHOD: Rub butter into flour, mix in fruit and other ingredients except eggs and milk. Then make a well in middle of mixture and pour in eggs and enough milk to mix to a smooth, creamy paste. Cook in a very slow oven until a knife inserted into the cake comes out clean. This will be about 2 hours at 250 degrees. Fruit can be soaked in brandy overnight if preferred.

Lemon Sauce recipe ~ Submitted by Kathy

1 cup sugar
3 heaping tablespoons flour
pinch salt
2 tablespoons butter
2 cups boiling water
Juice and rind of 1 lemon (I use the largest I can find)

Mix sugar, flour and salt with a little cold water
Over this pour boiling water
cook on medium-high heat for 3-5 minutes
add butter, Lemon juice and rind
and remove from heat

Add rum before serving

this sauce is so good you could eat it on its own!

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