Rawleigh Recipes
| Rawleighs Christmas Pudding | |
| 1 lb chopped raisins | 1 lb currants |
| 1 lb sultanas | 1/4 lb chopped suet or shreddo |
| 1/4 lb sugar | 1/2 lb flour |
| 1/2 lb chopped almonds | 1 lb breadcrumbs |
| 1/2 pkt allspice | |
| 1 heaped teasp. Rawleighs Ground Nutmeg | |
| 1 teasp. Rawleighs Ground Ginger | |
| 6 eggs 1/4 lb Lemon Peel | |
| 1 teasp. salt | |
| Wine glass of brandy | |
| 1 teasp. each of Rawleighs Vanilla Essence, Lemon Essence and Almond Essence | |
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Mix all dry ingredients, add eggs beaten and lastly the brandy. Tie in a floured cloth or in a greased basin. Boil 5 hours. Will keep well for weeks This is a moderately rich Christmas pudding, yet full of flavour. |
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| Rum Drops (No Cooking) | |
| 2 Cups biscuit crumbs | 2 dstspns cocoa |
| 1 cup sifted icing sugar | pinch salt |
| 1 cup finely chopped nuts | 3/4 cup honey |
| 3 tspns Rawleigh Butter Rum Essence | |
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Mix dry ingredients in mixing bowl. Combine honey and Butter Rum Essence and add to crumb mixture until it holds together. Roll into 1 inch (2.5cm) balls and roll in coconut or granulated sugar Store in tin for 12 hours |
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| Banana Muffins | |
| 200g (7oz) plain flour | 3 tsp baking powder |
| 1 ½ tsp Rawleighs ground cinnamon | ¼ tsp Rawleighs nutmeg |
| 50g (2oz) ground almonds | 50g (2oz) soft brown sugar |
| 2 large bananas | 2 eggs |
| 2 tbsp sunflower oil | 125 ml (4fl oz)Rawleighs Plain Whey Milk |
| 3 tbsp clear honey | |
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Line a muffin tin with 10 paper cases or lightly oil the cups. Sift the flour, baking powder and cinnamon into a bowl. Stir in the nutmeg, almonds and sugar. Lightly mash the banana and work in the eggs, oil, milk and honey to make a sloppy paste. Work the banana mixture into the dry ingredients, first using a fork and then folding in with a tablespoon. Spoon the muffin batter into the paper cases and bake in a preheated oven, 190oC (375oF) for 25 mins, or until well risen and a skewer inserted in the middle comes out clean. When cold, freeze those muffins that are not to be eaten immediately |
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