7 ozs 200g wholemeal grain
11/2 pts 1 lt water
1 tsp salt
1 ozs 25g brown sugar
1/2 tsp ground cinnamon
1/2 tsp ground ginger
3 ozs 75g currants
1 oz 25g walnuts, chopped to garnish
Simmer wholemeal grain in water with salt for an hour and a half until tender and the water has been absorbed. Mix together sugar, spices and currants, add to grain and cook for five minutes. Turn into a heated serving dish. Sprinkle with nuts.
Serve hot or cold with stewed fruit.
Serves 4 people.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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