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Title: My Mother's Pudding
Categories: Dessert
Yield: 10 Servings

1 1/2 cPillsbury's Best All Purpose
: Flour* -- sifted
1 1/2 ts double-acting baking powder
 1 ts salt
 1 ts French's Cinnamon
3/4 ts soda
1/2 ts French's Cloves
1/2 ts French's Nutmeg
3/4 csuet -- grated or ground
1/2 cFunsten's Nuts -- chopped
 1 craisins or chopped candied
: fruit
 1egg -- slightly beaten
3/4 cmilk
3/4 clight molasses
: Nutmeg, Hard, or
: Butterscotch Sauce

STEAM for 2 to 2 1/2 hours. Sift together into large bowl the flour, baking powder, salt, cinnamon, soda, cloves, and nutmeg. Add suet, nuts, and raisins or chopped candied fruit. Combine 1 slightly beaten egg, milk, and molasses. Add to the flour mixture all at once; stir until all dry particles are moistened. Turn into well-greased 2-quart mold or casserole.** Cover tightly with cover or aluminum foil. Place on rack in large steamer or kettle; add boiling water to one-third height of mold. Cover tightly. Steam 2 to 2 1/2 hours or until pudding springs back when touched lightly in center. Add more water to steamer if necessary. Serve hot, cut into slices, with Nutmeg, Hard or Butterscotch Sauce. *For use with Pillsbury's Best Self-Rising Flour, omit baking powder and slat; decrease soda to 1/4 teaspoon. **Or use two well-greased 1 pound coffee cans; steam each in a separate kettle.

Recipe By : Best Loved Foods of Christmas, Pillsbury, undated booklet

From: Ngavlak@aol.Com Date: 31 Oct 97 Mastercook Recipes (Mailing List) Ä

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