suet pudding w/ spicy butter sauce

Categories
Desserts
Yield
12 Servings
MeasureIngredient
2½ cup Flour
1 teaspoon Soda
1 teaspoon Ground cinnamon
1 teaspoon Ground cloves
½ teaspoon Salt
1 cup Ground suet
1 cup Firmly packed brown sugar
1 cup Buttermilk
1 cup Raisins
1 cup Chopped nuts -Spicy Butter Sauce---
⅔ cup Sugar
1½ tablespoon Cornstarch
1 cup Water
¼ cup Butter
½ teaspoon Nutmeg
¼ teaspoon Cinnamon
1 teaspoon Vanilla

Mix flour with soda, spices, suet, salt and sugar. Stir buttermilk into dry ingredients; add raisins and nuts and stir until thoroughly combined. Spoon mixture into 2 greased 1 lb coffee cans or a 2 qt pudding mold; cover with greased aluminum foil. Place on trivet or rack in large kettle or Dutch oven; add enough boiling water to come halfway up[ side of can or mold.

Steam (the water in the kettle should be bubbling), kettle covered, 3 hours or until wooden pick comes out clean. Remove coffee cans or mold from eater. Let stand about 10 mins. With a knife, loosen pudding around edge of can, turn out of cans. Serve warm with the Spicy Butter Sauce.

Spicy Butter Sauce: Combine sugar and cornstarch in small saucepan, stir in water. Cook over medium heat, stirring constantly, until thick and bubbly.

Add butter, spices and vanilla; blend well. Serve hot. Makes about 1½ cups.

Tootie Notes: This recipe is about 100 years old. I think it was probably a common dish of my Grandmother's era. This dish keeps in the refrigerator for at least a week and freezes very well. To heat: Put in top of double boiler and heat over boiling water.The sauce is smooth and spicy and serve hot.

Recipe by: Grandmother-Eugenie Odom Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@... (MRS IRA M DENNIS) on Nov 11, 1997

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