Wet Nellie – Dairy Diary by Collins Debden
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Ingredients
- Ready-made shortcrust pastry 500g (1lb 2oz)
- Madeira cake 250g (9oz)
- Lemon 1 large, grated rind and juice
- Raisins or currants 110g (4oz)
- Golden syrup 110g (4oz), warmed
- Milk 5 tbsp
- Caster sugar 1 tsp
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