Yield: 10 Servings
Measure | Ingredient |
---|---|
1½ cup | Pillsbury's Best All Purpose Flour*, sifted |
1½ teaspoon | Double-acting baking powder |
1 teaspoon | Salt |
1 teaspoon | French's Cinnamon |
¾ teaspoon | Soda |
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 \N | Egg; slightly beaten |
¾ cup | Milk |
¾ cup | Light molasses |
\N \N | 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