rior to steaming the assembled pudding.).
Filling: Dip meat in
ogether until lemon-colored; add suet and soaked crumbs and stir
Chop the suet finely; cut the peel into small pieces.
Put suet, currants, raisins and peel in large bowl.
Add lemon rind, sugar, spices, flour and bread crumbs.
Moisten with the well-beaten eggs and grape juice.
Mix the flour, suet, parsley and chives in a bowl.
Season well with salt and freshly ground white pepper, then stir in enough stock to form a fairly stiff but still elastic dough that will leave the sides of the bowl clean.
Heat the remaining stock in a large pan until boiling.
Shape the dumpling dough into rounds about two bites big.
Drop into the bubbling beef stock, cover and simmer for 25 to 30 minutes or until light and well puffed up.
Remove from stock and serve.
In a large bowl, sift together the flour, allspice and nutmeg. Add the breadcrumbs, suet, sugar, raisins, peel walnuts and grated orange rind. Toss well together.
Mix all ingredients adding salt to taste.
Pour into greased mold.
Steam 2 hours.
ngredients, fruit, raisins, nuts and suet. Add molasses and then milk
Mix all ingredients in large bowl. Add sufficient sherry or brandy to make it moist. (All family members should take a turn at stirring, they each make a wish). Put mixture in a bowl. Cover with wax paper and a pudding cloth. Steam for 4 hours. The pudding then can be put in a cool dry place for up to 18 months. Steam another 3 hours before serving. Turn out onto plate. Put a sprig of holly on top. Pour a little hot brandy over the top and ignite! This is sufficient for a pudding.
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.)
Mix all the ingredients well.
Fill 4 (1 pound) coffee tins 1/2 full.
Cap the cans and steam for 5 to 6 hours.
These should be made at least 2 months before using and kept in the refrigerator during that time.
If using a pressure cooker, steam only 3 1/2 hours at 10 pounds pressure.
Serve pudding hot with this sauce.
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.
br>After 5 hours, remove pudding from saucepan and uncover them
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