Suet Pudding

• 1 cup (225 ml) finely chopped suet
• 3 cups (700 ml) flour
• 1 cup (225 ml) molasses
• 1 cup (225 ml) milk
• 1 tsp (5 ml). baking soda
• 4 tsp (20 ml). baking powder
• 1/2 tsp (2 ml). ground allspice
• 1 cup (225 ml) coarsely chopped nuts (Walnuts or pecans)
• 1/2 cup (125 ml) chopped prunes
• 1 cup (225 ml) of a combination of dates, citron and currants
• 1/2 cup (125 ml) softened butter
• 1-1/2 cups (350 ml) powdered sugar
• 1 tsp (5 ml). rum or vanilla extract
• 1/2 cup (125 ml) softened butter
• 1 cup (225 ml) powdered sugar
• 2 beatened egg yolks
• 2 egg whites, beatened until stiff
• 1 tbsp (15 ml). brandy or rum or 1 tsp (5 ml). extract

1. Mix all ingredients.
2. Pour into 2 greased molds.
3. (1 lb (.5 kg).
4. coffee cans and cover with foil before steaming.
5. Do NOT fill more than 2/3 full.
6. Steam 2 hours in a covered pan.
7. Serve with HARD or FOAMY SAUCE
8. Will fill two 1 pound coffee cans 2/3 full.
9. Cream butter with sugar until light and fluffy.
10. Add vanilla and chill.
11. Makes 8 to 10 servings
12. Combine butter and sugar in the top of a double boiler.
13. Add egg yolks.
14. Cook over simmering water, stirring constantly until thickened.
15. Fold in stiff egg whites and flavoring.
16. Serve warm.
17. Makes 4 to 6 servings

suet, flour, molasses, milk, baking soda, baking powder, ground allspice, nuts, prunes, combination, butter, powdered sugar, rum, butter, powdered sugar, egg yolks, egg whites, brandy

Taken from online-cookbook.com/goto/cook/rpage/000CB2 (may not work)