Prep 30 mins
Cook 50 mins
- 3⁄4 loaf bread
- 6 ounces suet, shredded
- 6 ounces raisins
- 4 ounces brown sugar
- 2 tablespoons cinnamon (2 oz.)
- 2 tablespoons ginger powder
- 2 tablespoons nutmeg
- 1 egg
- to taste milk (a little)
- Soak bread in water for 1/2 hour then squeeze out water and drain.
- Put in a bowl with all other ingredients, mix and put in greased tin and bake until cooked - about 45 minutes on 350 F.
This tasted wonderful, just like my Mum used to make. A little on the buttery side for me, I would cut down on the fat, but otherwise, lovely!
Suet can be replaced with grated cold butter, by the way. It is indeed used as the fat in bird seed fat balls - if you know what you use to make home made fat balls in America, then you probably have your easy suet source :-) Alternatively, as I say, grated butter works just fine.
Just like my Mum makes! I did reduce the nutmeg a little, but didn't change anything else. I'll post a photo if it doesn't get eaten up before I get a chance! Thanks Helen!