*  Exported from  MasterCook  *
 
                         OLD-FASHIONED SUET PUDDING
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -JUDI M. PHELPS
    1       c            Suet -- chopped fine
    1       c            Molasses
    1       c            Milk
    3       c            Sifted flour
    1       t            Baking soda
    4       ts           Baking powder
    2       ts           Pumpkin pie spice OR
    1       t            Cinnamon and
    1       t            Nutmeg and
      1/2   ts           Allspice
    1       c            Raisins
    1       c            Nutmeats
    1       c            Dates, citron, currants,
    1       c            Citron
    1       c            Currants
      1/2   c            Prunes
                         -----HARD SAUCE-----
      1/2   c            Soft butter
    1 1/2   c            Confectioners' sugar -- sifted
    1       t            Vanilla or rum extract
                         -----FOAMY SAUCE-----
    1       c            Confectioners' sugar -- sifted
      1/2   c            Soft butter or margarine
    2                    Egg yolks -- beaten
    2                    Egg whites -- stiffly beaten
    1       tb           Brandy or rum
 
   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.
   
   Shared and MM by Judi M. Phelps.
   jphelps@shell.portal.com, juphelps@delphi.com, or
   jphelps@best.com
  
 
 
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