|-JUDI M. PHELPS|
|1 cup||Suet; chopped fine|
|3 cups||Sifted flour|
|1 teaspoon||Baking soda|
|4 teaspoons||Baking powder|
|2 teaspoons||Pumpkin pie spice OR|
|1 teaspoon||Cinnamon and|
|1 teaspoon||Nutmeg and|
|1 cup||Dates, citron, currants,|
|½ cup||Soft butter|
|1½ cup||Confectioners' sugar; sifted|
|1 teaspoon||Vanilla or rum extract|
|1 cup||Confectioners' sugar; sifted|
|½ cup||Soft butter or margarine|
|2||Egg yolks; beaten|
|2||Egg whites; stiffly beaten|
|1 tablespoon||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 ⅔ 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@..., juphelps@..., or jphelps@...
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