2 eggs, beaten well3 tbs sugar1 tsp vanilla1/8 tsp groound nutmeg2 1/3 cups milk
Mix all together and serve.
Drover’s Plum Pudding Australia dish
In the Australian bush in the 19th century people had to improvise. The Billy Can is a tin, with handles, usually used to carry water.
250 g riceSweetened waterSugar125 g ofraisins or sultanas A handful of nuts
Put rice in saucepan of boiling, sweetened water and simmer until no water is left. Add remaining ingredients. Sweeten to taste.
2 1/2 tablespoons of golden syrup 1/2 cup of butter 1/2 cup of brown sugar egg yolk 2 cups of plain flour level teaspoon of bicarbonate of soda, free of lumps 3 level teaspoons of ground ginger dash on cinnamon, optional extra flour for rolling pastry currants, peel, cherries and a little icing
Christmas LebkuchenEgyptian dish
2 eggs225g almonds10g cinnamoon2 1/2 teaspoonbaking powder4 eggs yolks225g dried peel (thinly sliced)1 teaspoon nutmeg 450g sugar1 teaspoon grated lemon rind175g butter 700g flour
1. Melt butter over low heat. 2. Stir in sugar, spices, chopped almonds and well beaten eggs. Add flour and baking powder. 3. Roll dough out thinly and cut into shapes. Place half an almond in the centre of each biscuit, and brush the top of each biscuit with the white of an egg.4. Bake at 180 degrees celcius until brown.
Cranberry juice (4 cups) Honey (2 tsp) Freshly grated nutmeg Cinnamon sticks In a pan, heat cranberry juice, honey, stirring until honey has dissolved and juice is warm. Season with nutmeg and serve in a cup with a cinnamon stick.