|Finely shredded suet||3 1⁄2 Ounce|
|Castor sugar||3 Ounce|
|Grated lemon rind||1⁄2 Teaspoon|
|Blackcurrant jelly||3 Tablespoon|
Coat a well-buttered mould or pie-dish with some of the breadcrumbs.
Cover the bottom with some of the ratafias.
Mix together the rest of the breadcrumbs, suet, sago, sugar and grated lemon rind.
Stir in the well-beaten eggs, milk and rum (if used).
Put some of the mixture into the lined dish.
Cover with slices of sponge cake.
Spread thickly with jam and place a few ratafias on top.
Repeat this until all the ingredients are used up, finishing with the breadcrumb mixture.
Bake gently in a moderate oven (350° F., Gas 4) for about 1 hr.
Make the sauce by boiling together the blackcurrant jelly, water and sherry (if used).
Serving size: Complete recipe
Calories 3159 Calories from Fat 1042
% Daily Value*
Total Fat 116 g178.4%
Saturated Fat 54.7 g273.3%
Trans Fat 0 g
Cholesterol 945.4 mg315.1%
Sodium 1955.3 mg81.5%
Total Carbohydrates 478 g159.5%
Dietary Fiber 6.6 g26.5%
Sugars 263.5 g
Protein 49 g97.3%
Vitamin A 24.9% Vitamin C 12.6%
Calcium 58.2% Iron 97%
*Based on a 2000 Calorie diet