old-fashioned suet pudding

2 Puddings
1 cup Suet; chopped fine
1 cup Molasses
1 cup Milk
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
½ teaspoon Allspice
1 cup Raisins
1 cup Nutmeats
1 cup Dates, citron, currants,
1 cup Citron
1 cup Currants
½ cup Prunes
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
Egg yolks; beaten
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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