Yield: 1 Servings
|1 cup||Suet, finely chopped|
|2 cups||Bread crumbs, soft|
|2 \N||Egg, well beaten|
|¼ cup||Orange juice|
|½ cup||Nuts, chopped|
|¼ cup||Orange rind, finely chopped|
|¼ cup||Lemon rind, finely chopped|
Mix the suet, sugar and bread crumbs together. Add eggs and beat. Sift together all the dry ingredients. Combine the raisins, currants, nuts and fruit peel and sprinkle with ½ cup of the sifted dry ingredients. Add oraange juice to suet mixture; then add the milk and rest of dry ingredients alternately. Mix thoroughly. Stir in the fruits. Fill greased pudding molds about ½ full; cover tightly and steam for 3 hours. Serve with any desired pudding sauce.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.