My Mother's Pudding Recipe - Cooking Index
My Mother's Pudding Recipe - Cooking Index
| 1 1/2 cups | 93g / 3.3oz | Pillsbury's best all purpose flour* - sifted |
| 1 1/2 teaspoons | 7.5ml | Double-acting baking powder |
| 1 teaspoon | 5ml | Salt |
| 1 teaspoon | 5ml | French's cinnamon |
| 3/4 teaspoon | 3.8ml | Soda |
| 1/2 teaspoon | 2.5ml | French's cloves |
| 1/2 teaspoon | 2.5ml | French's nutmeg |
| 3/4 cup | 177ml | Suet - grated or ground |
| 1/2 cup | 73g / 2.6oz | Nuts - chopped |
| 1 cup | 160g / 5.6oz | Raisins or chopped candied fruit |
| 1 | Egg - slightly beaten | |
| 3/4 cup | 177ml | Milk |
| 3/4 cup | 177ml | Light molasses |
| Nutmeg - hard, or butterscotch sauce |
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."
Source:
Best Loved Foods of Christmas, Pillsbury, undated booklet
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