Ingredients
1 1/2 cups red wine claret or burgundy
3 slices of lemon
3 cloves
1/2 cup white sugar
5cm (2in) piece cinnamon bark
6 medium, firm pears
Method
Place wine, lemon, cloves, cinnamon and sugar in a saucepan. When boilling, add peeled pears and simmer for 10 minutes. Remove pears to a bowl and continue to boil the wine for 10 hot wine over pears and allow to stand until warm, turn fruit often. Serve with ice-cream.
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Ingredients
5-6 slices of stale bread (wholewheat bread)
1 cup raisins or 1/2 cup raisins mixed with 1/2 cup sultans or 1 cup mixed fruit
1 tsp grated orange rind
1 tsp powdered cinnamon
1 tsp vanilla essence
1/2 cup sugar
1/4 tsp salt
3 eggs
3 cups diluted evaporated milk
2 tbsp butter
red currant jelly or jam for glazing
Method
Cut off crusts from bread slices, cut each slice into squares and butter them generously on one side. Grease with butter an ovenproof dish 1 quart or 36 oz pyrex dish or a dish 17 cm across (6 1/2 inches) and 7.5cm (2 3/4 inches) deep.
Mix orange rind and cinnamon with the dried fruit. Scatter some dried fruit on bottom of dish and place over them some pieces of bread, buttered side up. Spread over bread slices more mixed fruit, then a layer of bread pieces, and continue to do this till dish is three quarters full.
Beat up the eggs, add sugar, salt, milk and vanilla essence and strain through fine sieve over the bread and fruit in dish. Allow to stand for 1/2 hour for bread to absorb the custard mixture. Bake in moderate oven for about an hour or till set.
Brush top with jelly or jam that has been heated and, if top of pudding is not sufficiently brown, put dish under grill till golden.
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