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.
rior to steaming the assembled pudding.).
Filling: Dip meat in
. Combine the flour and suet (or grated butter) in a
edium bowl, combine carot, potato, suet, raisins, currants, peel, lemon juice
rinder, grind also the beef suet and raisins.
Place in
CHRISTMAS PUDDING:
Mix all ingredients for the Christmas Pudding together well.
Put into 1-pound coffee cans or other cans that have been greased.
Put a piece of foil over the top securely.
Set cans in water and steam for 3 hours, watching that the water does not boil away.
Serve with Sherry Sauce on top of each piece.
SHERRY SAUCE:
Beat eggs well.
Put sugar and butter in a bowl and work with fingers.
Add the beaten eggs and then beat again with mixer.
Add the sherry and mix well.
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.)
Beat eggs; add sugar and mix well.
Sift flour, soda, spices and salt and add to egg mixture.
Dust fruit and nuts with flour and fold into batter.
Steam 3 hours and serve with hard sauce. Tin cans are good to steam in, then when you want to serve, remove bottom from can and push pudding out.
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.
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.
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.
4 cup pudding basin.
Sift flour.
For the pudding, empty the first six cups