rior to steaming the assembled pudding.).
Filling: Dip meat in
Grind suet and raisins together.
Sift flour, salt, soda, nutmeg and cinnamon together.
Mix molasses, sugar and milk together.
Work some flour mixture into the suet and raisins.
Then combine all ingredients.
Steam in greased cans for 3 hours. (Pudding will double while cooking.)
Sour the milk by adding the lemon juice.
In a large bowl combine suet, molasses, soured milk, baking soda, flour and raisins. Place batter in a pudding mold or large double boiler and steam, uncovered, for 2 hours.
To make the sauce combine, in a small saucepan, the egg white, confectioner's sugar and vanilla. Heat over medium until thickened. Serve over warm pudding.
In a large bowl combine suet, raisins, corn syrup, water, baking soda, 1 teaspoon salt, nutmeg, cinnamon, cloves, flour and baking powder; mix well.
Heat batter in a steamer over 1 inch of hot, but not boiling, water. Steam until a toothpick inserted comes out clean.
In a medium saucepan over medium heat, combine milk, 1 teaspoon salt, butter, sugar and cornstarch. Stir constantly until mixture thickens; stir in vanilla extract.
Serve pudding and sauce warm.
o beaten eggs.
Add suet, raisins, apples, vanilla and flour
Sift dry ingredients and mix with the moist batter.
Steam pudding 3 1/2 hours.
Make sure you ask for suet when making this so they don't give you tallow.
There is a difference.
Mix all ingredients and pour into two 1 pound coffee cans. Cover with wax paper before pudding lid on.
Steam slowly for 2 hours.
Mix all ingredients together. Divide batter into either 3 one pound coffee cans {mold} or 1 three pound coffee can {mold}that have been greased well. Cover open end with cheesecloth and rubber band Steam for 3 hours.
{It freezes well}.
Nutmeg Sauce.
1/4 cup. oleo melted in fry pan.
Stir in flour about 1/4 cup flour.
Mix with boiling water to gravy consistency. Flavor with nutmeg, vanilla and sugar to taste.
Pudding and sauce is best when served warm.
Mix and sift dry ingredients; add molasses and milk to suet. Pour into buttered mold and cover.
Steam 3 hours.
Serve with sauce.
Mix and sift dry ingredients.
Add molasses and milk to suet. Combine mixtures.
Turn into buttered mold and cover.
Steam 3 hours.
Raisins and currants may be added.
rinder, grind also the beef suet and raisins.
Place in
Sift dry ingredients (first 7 ingredients) together.
Mix together next 3 ingredients.
Beat brown sugar with egg yolks and add suet.
Add bread crumb mixture to egg mixture.
Add all sifted ingredients, candied fruit and almonds together, then add to moistened mixture and mix well.
Fold in beaten egg whites.
Place in bag or container and steam 3 1/2 hours.
This can be kept up to 8 weeks in refrigerator.
Stir ingredients together and steam in a covered dish or pail, with cover on, for 3 hours.
Keep water boiling.
When done, remove from water and put or turn out on plate.
A knife warmed and inserted between dish and pudding will help loosen it to make it come out easier.
Scald baking soda in 1 cup boiling water.
Mix all ingredients together with enough water to make it soupy, but not real thin. Put in top of double boiler (cut a small piece of cloth and put it on top before putting on the lid).
Cook all day on top of boiling water.
Serve hot or cold with the following sauce:
Cream 1 tablespoon flour and oleo; add vanilla and milk or water.
Cook until thickened, stirring constantly.
Serve over pudding.
Pudding:
Cream margarine. Add sugar,
ven very hot. I baked the pudding at 170 deg C and
Add Vanilla Wafers and 2 Oreos to your food processor and crush until they resemble sand.
In a smaller bowl, cream together softened 8 ounce cream cheese, butter, and powdered sugar.
In another larger bowl, mix pudding with milk.
Add pudding mixture to the cream cheese mixture.
Fold in all of the Cool Whip.
Layer into bucket in this order: sand, pudding, sand, pudding, etc.
Notes:
Allow to chill in fridge at least 1 hour before serving.
Mix pudding, milk, Cool Whip and Eagle Brand milk together in a large bowl.
Layer pudding, bananas and crushed wafers.
1/2 pint capacity pudding basin and a steamer.
ight before stirring up the pudding, combine the candied fruit, nuts