STEAM for 2 to 2 1/2 hours. Sift together the flour, sugar, soda, salt,
cinnamon, ginger, nutmeg and cloves. Stir in suet, buttermilk or sour milk,
raisins, and molasses. Mix until dry ingredients are moistened. Turn into
well-greased 2-quart mold or casserole. Cover with tight cover or aluminum
foil. Place on rack in large steamer or kettle. Add boiling water to height
of 2 inches in steamer, cover. Steam 2 to 2 1/2 hours or until pudding
springs back when touched lightly in center.** Serve hot, cut into slices
with Butterscotch, Nutmeg, or Hard Sauce. *For use with Pillsbury's Best
Self-Rising Flour, omit soda and salt. **If desired, Christmas Pudding may
be baked in a 300 degree oven. Place a pan of water in oven. Cover pudding
and bake 1 1/2 to 1 3/4 hours.
Butterscotch Sauce: Combine 1 cup firmly packed brown sugar, 2 tablespoons
flour and 1/8 teaspoons salt. Stir in 1 cup cream and 1 cup milk. Cook over
medium heat, stirring constantly, until slightly thickened.
Hard Sauce: Cream 1/2 cup butter. Add gradually 2 cups sifted
confectioners' sugar, creaming until light and fluffy. Blend in 1/8
teaspoon salt, 1 tablespoon boiling water, 1 teaspoon French's Vanilla and
2 teaspoons French's Rum or Brandy Flavoring, if desired. Chill until
serving time.
Nutmeg Sauce: Cream 1/4 cup butter. Gradually add 1/2 cup sugar, creaming
until light and fluffy. Blend in 1 egg yolk, 1 1/2 tablespoons flour and 1
teaspoon French's Vanilla. Gradually add 1 1/4 cups boiling water. Cook in
top of double boiler over boiling water, stirring constantly until slightly
thickened. Stir in 1/4 teaspoon French's Nutmeg.
NOTES : Developed by Ann Pillsbury.
Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet
Posted to MC-Recipe Digest V1 #848 by NGavlak@aol.com on Oct 15, 1997
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