Steamed graham pudding^

Yield: 1 servings

Measure Ingredient
½ teaspoon Baking soda
1 cup Suet
1 cup Molasses
1 cup Milk
1 cup Raisins
½ teaspoon Cinnamon
½ teaspoon Nutmeg
2 cups Graham (whole wheat) flour
English walnuts, chopped
1 cup Sugar, pulverized
¾ cup Butter
1 tablespoon Boiling water
1 Egg white

SAUCE FOR PUDDING

Dissolve baking soda in a little hot water. Beat suet until soft.

Gradually add in molasses. Stir in remaining ingredients. To steam: grease well the insides of pudding molds or tins that have tight fitting lids, then sprinkle insides with sugar. Containers should only be ⅔ full. Place molds on a trivet in a heavy kettle containing an inch of water. cover tightly. Steam over high heat at first, then over low heat for three hours total time. For sauce, mix all ingredients together, then beat very well until it's light and fluffy.

Many of the recipes in this collection did not contain amounts or oven temperatures. I have typed them in as they appear in the book, typos and all.

Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered by Carolyn Shaw 5-95

Submitted By CAROLYN SHAW On 07-25-95

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