|Breadcrumbs||2 Cup (32 tbs)|
|Grated lemon rind||2 Teaspoon|
|Light brown sugar||1 Cup (16 tbs)|
|Chopped pecan nuts/Even peanuts||1⁄2 Cup (8 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Baking powder||2 Teaspoon|
|Flour||2 Cup (32 tbs)|
|Chopped dates||2 Cup (32 tbs)|
|Mixed spice||1 Teaspoon|
|Bicarbonate of soda||1 Teaspoon|
Grease a large oven dish.
Heat oven to 350° F.
Cream butter and sugar very well.
Soak bread- crumbs in milk and add to creamed mixture.
Add dates, lemon rind and nuts, mixed in flour and salt.
Place mixture in prepared dish and dab with the extra butter.
Bake for about an hour-and-a-quarter.
Serve with either caramel custard or lemon sauce.
One-quarter of the quantities given makes six small puddings in dariole moulds and is baked for only half-an-hour.