Posted by: hearttohearthcookery | November 3, 2013

3 Whits and 4 Yeolks

IMG_7754-001   In the kettle, beef suet was put into heated cream infused with nutmeg, with the crumbs of a penny loaf of white bread put in, now it is time to add 7 eggs and 3 whits and 4 yeolks to the batter for the Hedg Hogg Puding.

Visit my website at:   www.hearttohearthcookery.com


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