rior to steaming the assembled pudding.).
Filling: Dip meat in
Grease 900ml pudding basin and place jam in the base.
Sift the flour into a bowl and add the suet, and sugar and mix.
Mix the vanilla essence, egg, and 6tbls of milk together in a separate bowl.
Then mix the contents of the two bowls together, do not beat.
Pour over the jam and cover with cling film and puncturing to prevent ballooning.
Cook on high for 5 minutes.
Take out and let it stand for 5 minutes before removing the cling film and invert pudding onto a plate.
Serve with cream or custard.
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.
ug. Cook, uncovered in the microwave for 5-6 minutes on
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.
Bread Pudding Directions.
In medium saucepan,
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.
For the bread pudding, in a 1 quart casserole,
In a deep 1-quart bowl combine all ingredients.
Heat on Medium uncovered for 10 minutes, stirring several times.
Place egg into greased casserole dish and beat well with fork. Stir in all the other ingredients. Place into microwave oven and cook for 6 minutes at Medium-defrost.
Stir well after 6 minutes. Remove from oven and sprinkle with paprika.
Return to oven (Medium-defrost) and cook for 7 to 10 more minutes, giving 1/4 turn after 4 minutes.
(When done, center will be just barely wet.)