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