Place in a saucepan and bring to boil 1&1/2 pints milk and 3 tbls cocoa. Add 1/2 cup raisins, 1/2 cup currants, 1 cup brown sugar, 1/4 cup chopped peel, 1/4 cup nuts, 1/2 cup dates or figs, 1/2 tsp vanilla, pinch salt and 1 tbls brandy. Allow to cool considerably, then add 3 dsp powdered gelatine dissolved in 1/4 cup hot (not boiling) water and add to mixture. Place into wetted mould and set firmly in a cold place. Serve with wine sauce.
Source: contributed by M. Zwar in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition: "All new recipes are included at the end of each section and can be recognized by the inclusion of the Christian name of donor"), p.60.
Source: contributed by M. Zwar in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition: "All new recipes are included at the end of each section and can be recognized by the inclusion of the Christian name of donor"), p.60.
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