My Mother s Pudding Recipe

Free Recipe My Mother s Pudding

Recipe Type: D Recipes

Recipe Preparation: boil

Cooking Ingredients for My Mother s Pudding Recipe

1-1/2 c Pillsbury s Best All Purpose
-Flour*, sifted
1-1/2 ts Double-acting baking powder
1 ts Salt
1 ts French s Cinnamon
3/4 ts Soda
1/2 ts French s Cloves
1/2 ts French s Nutmeg
3/4 c Suet; grated or ground
1/2 c Funsten s Nuts; chopped
1 c Raisins or chopped candied
-fruit
1 Egg; slightly beaten
3/4 c Milk
3/4 c Light molasses
Nutmeg; Hard, or
-Butterscotch Sauce

My Mother s Pudding Preparation

STEAM for 2 to 2 1/2 hours. Sift together into large bowl the flour, baking powder, salt, cinnamon, soda, cloves, and nutmeg. Add suet, nuts, and raisins or chopped candied fruit. Combine 1 slightly beaten egg, milk, and molasses. Add to the flour mixture all at once; stir until all dry particles are moistened. Turn into well-greased 2-quart mold or casserole.** Cover tightly with cover or aluminum foil. Place on rack in large steamer or kettle; add boiling water to one-third height of mold. Cover tightly. Steam 2 to 2 1/2 hours or until pudding springs back when touched lightly in center. Add more water to steamer if necessary. Serve hot, cut into slices, with Nutmeg, Hard or Butterscotch Sauce. *For use with Pillsbury”s Best Self-Rising Flour, omit baking powder and slat; decrease soda to 1/4 teaspoon. **Or use two well-greased 1 pound coffee cans; steam each in a separate kettle. NOTES : Junior Third Prize Winner in Pillsbury”s 7th Grand National Recipe and Baking Contest by Martha Parkison, Encampment, Wyoming. Adapted by Ann Pillsbury. Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet Posted to MC-Recipe Digest V1 #877 by NGavlak@aol.com on Oct 31, 1997

Cooking Temperature:

Recipe Serves: 10

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