Suet Pudding And Sauce Recipe 45

Steps:

• Sift together into a bowl the flour, baking soda, salt, cinnamon, clove, ginger and nutmeg. Add the suet, molasses, milk and raisins and mix thoroughly.
• Pack the mixture into a buttered pudding mold or suitable bowl and steam for 3 hours. (A steamer can be made of any deep, coverable pot: simply put some mason jar screw bands in the bottom, stand the mold on them and add water until it comes halfway up the mold. Cover and steam.) Serve with hard sauce.

Steps:

• Sour the milk by adding the lemon juice.
• In a large bowl combine suet, molasses, soured milk, baking soda, flour and raisins. Place batter in a pudding mold or large double boiler and steam, uncovered, for 2 hours.
• To make the sauce combine, in a small saucepan, the egg white, confectioner's sugar and vanilla. Heat over medium until thickened. Serve over warm pudding.

Steps:

• 2 c bread crumbs 1 c chopped suet 1 c brown sugar 1 c raisins 1 egg 1/2 c chopped nuts 1/2 c molasses 1 c sweet milk To this mixture add: 1 t baking powder sifted with 2 c flour, 1/2 t soda, add salt and spices to taste. Steam for 1 1/2 hours. Serve with any kind of pudding sauce.
• In a handwritten note on the side of this recipe was the Sauce: 1 c sugar 1/2 c butter 2 c water 2 T cornstarch nutmeg vanilla

Steps:

• Mix all ingredients together. Divide batter into either 3 one pound coffee cans {mold} or 1 three pound coffee can {mold}that have been greased well. Cover open end with cheesecloth and rubber band Steam for 3 hours.
• {It freezes well}.
• Nutmeg Sauce.
• 1/4 cup. oleo melted in fry pan.
• Stir in flour about 1/4 cup flour.
• Mix with boiling water to gravy consistency. Flavor with nutmeg, vanilla and sugar to taste.
• Pudding and sauce is best when served warm.

Steps:

• Pudding: Dissolve soda in water and add to molasses, milk, and suet. Mix and sift dry ingredients. Combine both mixtures and turn into buttered mold. Cover and steam 3 hours. Raisins and currants and citron may be added. Sauce: Mix cornstarch with granulated sugar. Pour 1 cup hot water over mixture and let boil. Slice the tart apple bits into the boiling syrup and let the whole boil until the apple is clear and semi-transparent. Pour this onto the creamed butter. Flavor with vanilla. When ready to serve, the sauce should be of the consistency of syrup. This recipe goes with "New England Boiled Dinner" (see recipe). This recipe yields ?? servings.