Old-Fashioned Suet Pudding

* Exported from MasterCook *

OLD-FASHIONED SUET PUDDING

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-JUDI M. PHELPS
1 c Suet -- chopped fine
1 c Molasses
1 c Milk
3 c Sifted flour
1 t Baking soda
4 ts Baking powder
2 ts Pumpkin pie spice OR
1 t Cinnamon and
1 t Nutmeg and
1/2 ts Allspice
1 c Raisins
1 c Nutmeats
1 c Dates, citron, currants,
1 c Citron
1 c Currants
1/2 c Prunes
-----HARD SAUCE-----
1/2 c Soft butter
1 1/2 c Confectioners' sugar -- sifted
1 t Vanilla or rum extract
-----FOAMY SAUCE-----
1 c Confectioners' sugar -- sifted
1/2 c Soft butter or margarine
2 Egg yolks -- beaten
2 Egg whites -- stiffly beaten
1 tb Brandy or rum

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 Woman's Day Encyclopedia of
Cookery.

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



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