*  Exported from  MasterCook  *
                             Christmas Pudding
 Recipe By     : Best Loved Foods of Christmas, Pillsbury, undated booklet
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          Pillsbury’s Best All Purpose Flour* -- sifted
      1/3  cup           sugar
    1 1/4  teaspoons     soda
    1      teaspoon      salt
    1      teaspoon      French’s Cinnamon
      1/4  teaspoon      French’s Ginger
      1/4  teaspoon      French’s Nutmeg
      1/4  teaspoon      French’s Cloves
    1      cup           suet -- ground or grated
    1       cup          buttermilk or sour milk
    1      cup           raisins
      1/3  cup           molasses
                         Butterscotch, Nutmeg or Hard Sauce
 STEAM for 2 to 2 1/2 hours.
 Sift together the flour, sugar, soda, salt, cinnamon, ginger, nutmeg and
 cloves. Stir in suet, buttermilk or sour milk, raisins, and molasses.  Mix
 until dry ingredients are moistened.  Turn into well-greased 2-quart mold or
 casserole.  Cover with tight cover or aluminum foil.  Place on rack in large
 steamer or kettle.  Add boiling water to height of 2 inches in steamer,
 cover.  Steam 2 to 2 1/2 hours or until pudding springs back when touched
 lightly in center.**  Serve hot, cut into slices with Butterscotch, Nutmeg,
 or Hard Sauce.  
 *For use with Pillsbury’s Best Self-Rising Flour, omit soda and salt.
 **If desired, Christmas Pudding may be baked in a 300 degree oven.  Place  a
 pan of water in oven.  Cover pudding and bake 1 1/2 to 1 3/4 hours.
 Butterscotch Sauce:  Combine 1 cup firmly packed brown sugar, 2 tablespoons
 flour and 1/8 teaspoons salt.  Stir in 1 cup cream and 1 cup milk. Cook over
 medium heat, stirring constantly, until slightly thickened.
 Hard Sauce:  Cream 1/2 cup butter. Add gradually 2 cups sifted confectioners'
 sugar, creaming until light and fluffy.  Blend in 1/8 teaspoon salt, 1
 tablespoon boiling water, 1 teaspoon French’s Vanilla and 2 teaspoons
 French’s Rum or Brandy Flavoring, if desired.  Chill until serving time.
 Nutmeg Sauce:  Cream 1/4 cup butter. Gradually add 1/2 cup sugar, creaming
 until light and fluffy.  Blend in 1 egg yolk, 1 1/2 tablespoons flour and 1
 teaspoon French’s Vanilla. Gradually add 1 1/4 cups boiling water. Cook in
 top of double boiler over boiling water, stirring constantly until slightly
 thickened. Stir in 1/4 teaspoon French’s Nutmeg.
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 NOTES : Developed by Ann Pillsbury.