Country Suet Pudding And Sauce |
Course : Puddings
Serves: 8 |
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Ingredients:
3 cups all-purpose flour |
1 cup molasses |
1 cup milk |
1 cup seedless raisins |
1 cup currants |
1 cup suet -- chopped |
1 cup apples -- chopped |
1 teaspoon ground cinnamon |
1 teaspoon ground cloves |
1 dash salt |
1 1/2 teaspoons baking soda |
---SAUCE--- |
1 cup butter |
2 cups confectioners sugar |
3 whole eggs |
1 teaspoon pure vanilla extract |
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Preparation / Directions:
1. Combine ingredients except sauce and beat well; divide between two 1-pound coffee cans.
2. Steam for 4 hours by putting in large pan or Dutch oven that can be covered with a lid. Or make a lid with foil; steam with about 1 inch of water.
3. Serve hot with sauce.
NOTE: The coffee cans make it easy to serve the pudding since the bottom can be cut out and used as a pusher to slide the pudding forward so it can be sliced.
Sauce 1. Mix together butter and sugar; add eggs one at a time and beat well.
2. Add vanilla; refrigerate until used for suet pudding.
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