| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | c | Ground suet (8 oz) |
| 1 | c | Chopped nuts |
| 2 | c | Fresh or frozen-fresh cranberries, rinsed and drained |
| 3 | c | Unsifted flour |
| 3 | ts | Baking powder |
| 2 | ts | Baking soda |
| 2 | ts | Cinnamon |
| 1 | ts | Each cloves and nutmeg |
| 2 | Eggs | |
| 1 1/2 | c | Milk |
| 1 1/2 | c | Molasses |
INSTRUCTIONS
Workbasket Recipes Part II Combine all ingredients in a large bowl and stir until well blended. Pour mixture into 10 greased individual 1 cup molds. Cover molds with greased foil. Place molds into a large pan and add enough water to the depth of 1 inch. Bake at 350 for 40 to 45 minutes or until firm to the touch in the center. Cool, in pans for 5 minutes. Serve unmolded and hot with hard sauce spooned over each serving. If desired, keep puddings in molds and freeze covered. When ready to serve, place molds, thawed, covered into a pan with simmering water and simmer for 30 minutes or until hot again. Makes 10 molds. NOTE: I get my suet at Christmastime at church for making Plum puddings. If I remember correctly, the bags of suet sold at supermarkets for birds mention "Not for human consumption" or some such. I would ask the butcher for suet. Posted to EAT-L Digest by Cecilia <elric01@IMPERIUM.NET> on Sep 2, 1997
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