tag:blogger.com,1999:blog-24170237.post851256221095308770..comments2024-03-24T01:15:08.693+10:00Comments on The Old Foodie: Cambridge Sauce.The Old Foodiehttp://www.blogger.com/profile/00766403052971301718noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-24170237.post-35629130618247180252009-09-18T23:01:32.487+10:002009-09-18T23:01:32.487+10:00A pound of raisins, a pound of suet, 4 eggs and on...A pound of raisins, a pound of suet, 4 eggs and only 1 Tablespoon each of flour and sugar? I'm not sure I'd call that a pudding, but rather braised raisins (assuming that's the proper term for plumping raisins in fat). Would it really solidify? (And would you eat it if it did?)<br /><br />SandraAnonymousnoreply@blogger.com