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Traditional Homemade English Oxford Sausages - Oxford Bangers! Recipe - Food.com suet, mixed herbs, sage, pepper, nutmeg, mace, lemon, eggs, pork, veal, salt, bread crumbs, flour My low fat version of these famous English sausages. An Oxford butcher probably created this recipe in the days when every shop sold its own special home-made sausages. These are succulent and meaty, ...
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| Apple Hat Recipe - Food.com suet, lemon, raisin, currant (zante), chokeberry/cooking apple, salt, brown sugar, self raising flour, milk, water A traditional English steamed pudding. Posted for ZWT 6 Serving Size: 1 (168) g Servings Per Recipe: 4 AMT. PER SERVING % DAILY VALUE Calories: 511.6 Calories from Fat 196 g 38 % Total Fat 21.9 g...
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Microwave Christmas Plum Pudding Recipe by Microwaverina | ifood.tv suet, almond, mace, ginger root, cloves, date, orange, lemon, raisin, apple, eggs, salt, bread crumbs, brown sugar, cognac, flour MAKING 1)On a board, chop the suet finely and mix with 1/2 cup flour. 2)Dust the raisins and dates with the flour too, and add these to suet as well. 3)Now toss in the breadcrumbs. 4)In a bowl, gr...
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| Oxford Sausages Recipe - Food.com ground pork, suet, thyme, savory, sage, pepper, nutmeg, marjoram, lemon, eggs, veal, salt, bread crumbs, flour My DH and I ate these meaty, tasty and succulent sausages in Oxford a couple of years ago, and I'm intending to tuck in again while on Kooka's World Tour. They don't have skins, and are ea...
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| Christmas Pudding Recipe - Food.com mixed spice, candied peel, suet, barley, almond, cayenne pepper, dried ginger, lemon, sultana, raisin, currant (zante), carrot, eggs, bread crumbs, sugar, wine, brandy, flour From 'Woman's Weekly' cook book published 1976 - Cook's Tip - Always try to make your Christmas puddings well in adance as this gives the rich fruit mixture ample time for all the deli...
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| Homemade Mincemeat Recipe - Food.com pumpkin pie spice, mixed spice, candied peel, suet, almond, nutmeg, cinnamon, lemon, sultana, raisin, currant (zante), chokeberry/cooking apple, brown sugar, brandy, orange juice Use for Christmas mince pies but also great added to apple pie fillings. Baking it in the oven prevents it from fermenting and gives it a longer shelf life. So far I have kept it for up to 6 months. T...
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