| 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
A Message from our Provider:
“It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”