My mother's pudding

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 Egg; slightly beaten
¾ cup Milk
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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