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Old-fashioned Suet Pudding

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CATEGORY CUISINE TAG YIELD
Dairy, Meats, Eggs Desserts 2 Puddings

INGREDIENTS

JUDI M. PHELPS
1 c Suet, chopped fine
1 c Molasses
1 c Milk
3 c Sifted flour
1 t Baking soda
4 t Baking powder
2 t Pumpkin pie spice OR
1 t Cinnamon and
1 t Nutmeg and
1/2 t Allspice
1 c Raisins
1 c Nutmeats
1 c Dates, citron currants
1 c Citron
1 c Currants
1/2 c Prunes
1/2 c Soft butter
1 1/2 c Confectioners' sugar, sifted
1 t Vanilla or rum extract
1 c Confectioners' sugar, sifted
1/2 c Soft butter or margarine
2 Egg yolks, beaten
2 Egg whites, stiffly beaten
1 T Brandy or rum

INSTRUCTIONS

Mix all together and pour into two well-greased molds (such as 1 lb.
coffee cans and cover with foil.)  Do not fill over 2/3 full. Steam 2
hours in covered kettle. Serve with foamy sauce or hard sauce. May be
frozen.  HARD SAUCE:  (Use for puddings.)  Cream butter with
confectioners'  sugar until light and fluffy.  Add vanilla. Chill.
Makes 8-10  servings of sauce  FOAMY SAUCE: (Use for puddings or
cakes.)  In top of double boiler  cream confectioners' sugar and
butter. Add egg yolks. Cook over  simmering water, stirring constantly,
until thickened. Fold in egg  whites and brandy or rum. Serve warm.
Makes 4-6 servings sauce.  Source:  Suet Pudding from personal recipe
files. Dessert sauces from  Woman's Day Encyclopedia of Cookery.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”

Nutrition (calculated from recipe ingredients)
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Calories: 2679
Calories From Fat: 899
Total Fat: 102g
Cholesterol: 318.7mg
Sodium: 2121mg
Potassium: 4605.8mg
Carbohydrates: 429.1g
Fiber: 16.7g
Sugar: 198.1g
Protein: 33.7g


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