Steamed fig pudding & hot lemon sauce from maine

Yield: 6 servings

Measure Ingredient
1 pounds Chopped figs
1 cup Suet; chopped
1 cup Molasses
¾ cup Milk
½ cup Sugar
2 eaches Eggs
1 teaspoon Soda
3 cups Pastry flour; sifted
¼ teaspoon Salt
½ cup Sugar
1 tablespoon Cornstarch
⅛ teaspoon Salt
1 cup Boiling water
1 teaspoon Grated lemon rind
3 tablespoons Lemon juice
3 tablespoons Butter



Pudding directions:

Mix all ingredients, turn into greased mold or covered baking dish and steam 5 hours. Serve with Hot Lemon Sauce or whipped cream sweetened with rum or brandy. Serves 6 to 8.

Sauce directions:

Mix sugar, cornstarch and salt; stir in hot water, gradually; bring to a boil and cook 15 minutes, stirring until thick and clear.

Remove from fire, stir in lemon rind, juice, and butter. Makes 1-¼ cups sauce.

From Mrs. Abner Lowell of Gorham, Maine in _The Yankee Cookbook_ by Imogene Wolcott 1939, 1963 Pub. Ives Washburn No ISBN Typos by Jeff Pruett Submitted By JEFF PRUETT On 05-30-95

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