| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Desserts, *** good ea, Posted to m | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | c | Flour |
| 1 1/2 | c | Brown sugar |
| 1 1/2 | c | Suet |
| 1 1/2 | c | Raisins |
| 1 1/2 | c | Currants |
| 1 1/2 | c | Grated carrots |
| 1 1/2 | c | Grated potatoes |
| 1 1/2 | ts | Baking soda |
| 1 1/2 | ts | Cinnamon |
| 1 | ts | Nutmeg |
| 1/4 | ts | Cloves -Hard Sauce— |
| 1/3 | c | Butter |
| 1 | c | Sugar (Powdered Or Granulated), Brown Or Maple |
| 1 | ts | Vanilla; * See Note |
INSTRUCTIONS
* or a grating of lemon rind or nutmeg, or a sprinkle of powdered cinnamon. Mix ingredients together. Fill pudding mold 2/3 full and steam 3-4 hours. Serve with hard sauce. Hard Sauce: Cream the butter until very soft. Stir in the sugar and vanilla. Store in a cool place until ready for use. Cream or milk may be added with more sugar to make more sauce. This sauce may be used with a hot pudding of any kind. Note: A pudding mold is usually made of metal and is a bowl with a tight fitting lid. You may use any heat-proof container which can be tightly covered and which will fit inside of a sauce pan. I didn't have a rack which would fit inside my pot so I used a couple of old butter knives (with metal handles). The handles were thicker than the blades so I pointed every other one in the opposite direction. It worked out fine. Recipe by: Unknown Posted to MC-Recipe Digest V1 #743 by Peg Baldassari <Baldassari@CompuServe.COM> on Aug 14, 1997
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