| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Fruits, Eggs, Dairy |
French |
Desserts |
10 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Pillsbury's Best All Purpose Flour*, sifted |
| 1 1/2 |
ts |
Double-acting baking powder |
| 1 |
ts |
Salt |
| 1 |
ts |
French's Cinnamon |
| 3/4 |
ts |
Soda |
| 1/2 |
ts |
French's Cloves |
| 1/2 |
ts |
French's Nutmeg |
| 3/4 |
c |
Suet; grated or ground |
| 1/2 |
c |
Funsten's Nuts; chopped |
| 1 |
c |
Raisins or chopped candied fruit |
| 1 |
|
Egg; slightly beaten |
| 3/4 |
c |
Milk |
| 3/4 |
c |
Light molasses |
|
|
Nutmeg; Hard, or Butterscotch Sauce |
INSTRUCTIONS
STEAM for 2 to 2 1/2 hours. Sift together into large bowl the flour, baking
powder, salt, cinnamon, soda, cloves, and nutmeg. Add suet, nuts, and
raisins or chopped candied fruit. Combine 1 slightly beaten egg, milk, and
molasses. Add to the flour mixture all at once; stir until all dry
particles are moistened. Turn into well-greased 2-quart mold or
casserole.** Cover tightly with cover or aluminum foil. Place on rack in
large steamer or kettle; add boiling water to one-third height of mold.
Cover tightly. Steam 2 to 2 1/2 hours or until pudding springs back when
touched lightly in center. Add more water to steamer if necessary. Serve
hot, cut into slices, with Nutmeg, Hard or Butterscotch Sauce. *For use
with Pillsbury's Best Self-Rising Flour, omit baking powder and slat;
decrease soda to 1/4 teaspoon. **Or use two well-greased 1 pound coffee
cans; steam each in a separate kettle.
NOTES : "Junior Third Prize Winner in Pillsbury's 7th Grand National Recipe
and Baking Contest by Martha Parkison, Encampment, Wyoming. Adapted by Ann
Pillsbury."
Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet
Posted to MC-Recipe Digest V1 #877 by NGavlak@aol.com on Oct 31, 1997
A Message from our Provider:
“Jesus: He’s coming. Justice: It’s coming”