| 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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