by Mary Eccher - page 6 of 8
Feast From The Emerald Isle
The land of lucky charms and leprechauns boasts an array of delicious fish, lamb and potato dishes
MARCH 1985
STEAMED RAISIN PUDDING
WITH WHISKEY SAUCE
by Mary Eccher
Tools and Materials
Resin and catalyst
White & brown opague color
Amber transparent dye
Paper cup, toothpicks &
stirring sticks
Miniature metal mold (the smallest aluminum bowl)
Beige terrarium sand
Amber glass stain
X-Acto knife
Miniature platter
Pour small amount of resin into paper cup. Add white opague color and stir. Add a touch of brown opague color and stir again. You should have a medium dark brown mixture. Add catalyst and stir thoroughly. Carefully pour catalyzed mixture into mold. Allow to harden overnight. When hard, tap mold on hard surface and pudding should pop out. If not, place mold in freezer for one hour and try again. For a moist and porous look, place pudding on piece of double-faced tape. Paint with amber glass stain and while stain is wet, sprinkle on beige sand. Repeat this procedure several times, alternating stain and sand until pudding is thoroughly coated. Let dry, remove from tape and glue on platter.
For whiskey ssuce, pour a very small amount of resin into paper cup. Add a touch of white opague color and amber transparent dye. Add catalyst and stir thouroughly. Drop-by-drop, from end of toothpick, drizzle this mixture over top of pudding. Fill miniature pitcher with sauce, id desired Allow to harden overnight.
CASTING RESIN
For detailed modeling compound instructions, please read the following articles
in "Mary's Menus":
2) 
Handcrafted Collectible Dollhouse Scale Miniature Foods, Beverages and Accessories
IGMA ARTISAN
NAME ACADEMY of HONOR AWARD MEMBER
Member of CIMTA
I will celebrate your life for the rest of mine....
