Old-fashioned Suet Pudding Recipe

Old-fashioned Suet Pudding Recipe

Yield: 2 Puddings
Recipe by luhu.jp

Ingredients:
-JUDI M. PHELPS,
1 cup: Suet, chopped fine
1 cup: Molasses,
1 cup: Milk,
3 cup: Sifted flour,
1 tsp: Baking soda,
4 tsp: Baking powder,
2 tsp: Pumpkin pie spice OR,
1 tsp: Cinnamon and,
1 tsp: Nutmeg and,
1/2 tsp: Allspice,
1 cup: Raisins,
1 cup: Nutmeats,
1 cup: Dates, citron, currants,
1 cup: Citron,
1 cup: Currants,
1/2 cup: Prunes,

HARD SAUCE
1/2 cup: Soft butter,
1 1/2 cup: Confectioners sugar, sifted
1 tsp: Vanilla or rum extract,

FOAMY SAUCE
1 cup: Confectioners sugar, sifted
1/2 cup: Soft butter or margarine,
2: Egg yolks, beaten
2: Egg whites, stiffly beaten
1 tbsp: Brandy or rum,

Directions:

Mix all together and pour into two well-greased molds (such as 1 lb.
coffee cans and cover with foil.) Do not fill over 2/3 full. Steam 2
hours in covered kettle. Serve with foamy sauce or hard sauce. May be
frozen.

HARD SAUCE: (Use for puddings.) Cream butter with confectioners
sugar until light and fluffy. Add vanilla. Chill. Makes 8-10
servings of sauce

FOAMY SAUCE: (Use for puddings or cakes.) In top of double boiler
cream confectioners sugar and butter. Add egg yolks. Cook over
simmering water, stirring constantly, until thickened. Fold in egg
whites and brandy or rum. Serve warm. Makes 4-6 servings sauce.

Source: Suet Pudding from personal recipe files. Dessert sauces from
Womans Day Encyclopedia of Cookery.

Shared and MM by Judi M. Phelps. jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com


Source from luhu.jp