|1½ cup||Pillsbury's Best All Purpose Flour*, sifted|
|1½ teaspoon||Double-acting baking powder|
|1 teaspoon||French's Cinnamon|
|½ teaspoon||French's Cloves|
|½ teaspoon||French's Nutmeg|
|¾ cup||Suet; grated or ground|
|½ cup||Funsten's Nuts; chopped|
|1 cup||Raisins or chopped candied fruit|
|1||Egg; slightly beaten|
|¾ cup||Light molasses|
|Nutmeg; Hard, or Butterscotch Sauce|
STEAM for 2 to 2½ 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 ½ 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 ¼ teaspoon. **Or use two well-greased 1 pound coffee cans; steam each in a separate kettle.
NOTES : "Junior Third Prize Winner in Pillsbury's 7th Grand National Recipe and Baking Contest by Martha Parkison, Encampment, Wyoming. Adapted by Ann Pillsbury."
Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet Posted to MC-Recipe Digest V1 #877 by NGavlak@... on Oct 31, 1997
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