| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Dutch | Desserts | 12 | Servings |
INGREDIENTS
| 2 1/2 | c | Flour |
| 1 | ts | Soda |
| 1 | ts | Ground cinnamon |
| 1 | ts | Ground cloves |
| 1/2 | ts | Salt |
| 1 | c | Ground suet |
| 1 | c | Firmly packed brown sugar |
| 1 | c | Buttermilk |
| 1 | c | Raisins |
| 1 | c | Chopped nuts -Spicy Butter Sauce— |
| 2/3 | c | Sugar |
| 1 1/2 | tb | Cornstarch |
| 1 | c | Water |
| 1/4 | c | Butter |
| 1/2 | ts | Nutmeg |
| 1/4 | ts | Cinnamon |
| 1 | ts | Vanilla |
INSTRUCTIONS
Mix flour with soda, spices, suet, salt and sugar. Stir buttermilk into dry ingredients; add raisins and nuts and stir until thoroughly combined. Spoon mixture into 2 greased 1 lb coffee cans or a 2 qt pudding mold; cover with greased aluminum foil. Place on trivet or rack in large kettle or Dutch oven; add enough boiling water to come halfway up[ side of can or mold. Steam (the water in the kettle should be bubbling), kettle covered, 3 hours or until wooden pick comes out clean. Remove coffee cans or mold from eater. Let stand about 10 mins. With a knife, loosen pudding around edge of can, turn out of cans. Serve warm with the Spicy Butter Sauce. Spicy Butter Sauce: Combine sugar and cornstarch in small saucepan, stir in water. Cook over medium heat, stirring constantly, until thick and bubbly. Add butter, spices and vanilla; blend well. Serve hot. Makes about 1 1/2 cups. Tootie Notes: This recipe is about 100 years old. I think it was probably a common dish of my Grandmother's era. This dish keeps in the refrigerator for at least a week and freezes very well. To heat: Put in top of double boiler and heat over boiling water.The sauce is smooth and spicy and serve hot. Recipe by: Grandmother-Eugenie Odom Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@prodigy.com (MRS IRA M DENNIS) on Nov 11, 1997
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