Dear Jim, in regards to this message to me,.

 >  Add breadcrumbs and mix well.


Aha,.

 > Combine with fruit mixture.


Aha,.

 > Divide among 12 well-greased 1-cup pudding moulds or ramekins.


Aha,.

 > Cover each with foil and secure with string.


Aha,.

 > Place in a baking dish with enough water to come halfway up the sides
of     > the moulds.


Aha,.

 > Bake at 180C for 1 1/2 hours, or until cooked when tested with a skewer.


Aha,.

 >  For ice-cream, combine milk and wattleseeds in a saucepan and bring
almost  > to the boil.


Aha,.

 > Remove from heat and set aside to infuse for 5 minutes.


Aha,.

 > Beat egg yolks with sugar and stir in hot milk.


Aha,.

 > Return to pan and cook over very low heat, stirring constantly, until
       > mixture thickens enough to coat back of spoon.


Aha,.

 > Strain and stir in cream.


Aha,.

 >   Cover and refrigerate until well chilled.


Aha,.

 > Freeze in an ice-cream maker according to manufacturers directions.


Aha,.

 >  For the anglaise, combine milk with myrtle leaves in a saucepan and
heat    > gently until almost simmering.


Aha, anyway ttfn.

 > Set aside to infuse for 5 
 > min-
 >   utes.  Beat the egg yolks and sugar and stir in strained hot milk.
 >   Return to pan and stir over very low heat until mixture thickens
 >   enough to coat the back of a spoon.  Strain.
 >   
 >   Serve puddings warm with warm lemon myrtle anglaise and wattleseed
 >   ice-cream.  (Puddings can be reheated in microwave.)
 > 
 >   Source: Australian Gourmet Traveller Nov'93
 >   Exec.Chef Magnus Johansson
 >  
 > MMMMM
 >  
 > MMMMM----- Recipe via Meal-Master (tm) v8.06
 >  
 >       Title: Johnny Cakes                        [Ua]
 >  Categories: Australian, Pancakes
 >       Yield: 1 Servings
 >  
 >       2 c  Flour.
 >     1/2 c  Powdered milk.
 >       1 ts Baking powder.
 >       2 ts Sieved ash from a previous
 >            -fire.
 >            Water
 >            Flavourings-
 >            -pre-boiled wattle.
 >            -native pepper.
 >            -lemon tea tree.
 >            -lemon myrtle.
 >            -native aniseed.
 >  
 >   Stir all the dry ingredients. The ash is an excellent substitute 
 > for
 >   bread improver as it augments the action of the rising agent. Add
 >   sufficient water to take in most of the dry mix while mixing with 
 > a
 >   spoon. Use the remaining dry mix to rub the spoon clean or your 
 > hands
 >   if you began mixing with them.
 >   
 >   Finally, briefly knead the mix to make a soft dough adding more 
 > water
 >   if necessary. The best dampers are not kneaded too much and are 
 > left
 >   to sit for about 20 minutes before cooking.
 >   
 >   Wild food flavourings for Johnny cakes include all the above 
 > listed,
 >   either used singly or in combination. The leaves can either be 
 > chopped
 >   or ground very finely or infused and the tea used for mixing the
 >   dough.
 >   
 >   from UNIQUELY AUSTRALIAN by Vic Cherikoff typed by KEVIN JCJD 
 > SYM0NS
 >  
 > MMMMM
 > 
 > Cheers,
 > 
 > YK Jim
 > 
 > 
 > ... If we do what we should we won't have to do what we shouldn't.
 > ___ Blue Wave/386 v2.30 [NR]
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