Old-Fashioned Suet Pudding

Recipe Ingredients

1 cup	146g / 5.1oz	Suet - chopped fine
1 cup	237ml	Molasses
1 cup	237ml	Milk
3 cups	187g / 6.6oz	Sifted flour
1 teaspoon	5ml	Baking soda
4 teaspoons	20ml	Baking powder
2 teaspoons	10ml	Pumpkin pie spice or
1 teaspoon	5ml	Cinnamon and
1 teaspoon	5ml	Nutmeg and
1/2 teaspoon	2.5ml	Allspice
1 cup	160g / 5.6oz	Raisins
1 cup	62g / 2.2oz	Nutmeats
1 cup	62g / 2.2oz	Dates - citron, currants
1 cup	237ml	Citron
1 cup	62g / 2.2oz	Currants
1/2 cup	118ml	Prunes
		Hard Sauce
1/2 cup	99g / 3.5oz	Soft butter
1 1/2 cups	297g / 10oz	Confectioners' sugar - sifted
1 teaspoon	5ml	Vanilla or rum extract
		Foamy Sauce
1 cup	198g / 7oz	Confectioners' sugar - sifted
1/2 cup	99g / 3.5oz	Soft butter or margarine
2		Egg yolks - beaten
2		Egg whites - stiffly beaten
1 tablespoon	15ml	Brandy or rum

Recipe Instructions

Mix all together and pour into two well-greased molds (such as 1 lb. coffee cans and cover with foil.) Do not fill over 2/3 full. Steam 2 hours in covered kettle. Serve with foamy sauce or hard sauce. May be frozen.

HARD SAUCE: (Use for puddings.) Cream butter with confectioners' sugar until light and fluffy. Add vanilla. Chill. Makes 8-10 servings of sauce

FOAMY SAUCE: (Use for puddings or cakes.) In top of double boiler cream confectioners' sugar and butter. Add egg yolks. Cook over simmering water, stirring constantly, until thickened. Fold in egg whites and brandy or rum. Serve warm. Makes 4-6 servings sauce.

Source:
Suet Pudding from personal recipe files. Dessert sauces from Woman's Day Encyclopedia of Cookery.

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