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Taken from Mrs Crocombe’s original handwritten manuscript book, this simple but delicious recipe is very warming on a cold winter’s day. It’s rich, fruity and incredibly moreish. This dish was a favourite of the chefs who recreated Mrs Crocombe’s recipes for the Victorian Way cookery book, which contains her original note version as well as a modernised version.
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INGREDIENTS
• A pot of marmalade (preferably Mrs Warwick’s)
• 6oz (170g) suet
• 4oz (115g) fresh breadcrumbs
• 3 eggs
METHOD
1. Grease a pudding basin or mould with butter and set aside.
2. Lightly beat your eggs in a bowl.
3. Add the suet, breadcrumbs and marmalad
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