Recipe - My Mothers Pudding

1 One half cup Pillsbury's Best All Purpose
Flour*, sifted
1 One half teaspoon Doubleacting baking powder
1 teaspoon Salt
1 teaspoon French's Cinnamon
Three fourths teaspoon Soda
One half teaspoon French's Cloves
One half teaspoon French's Nutmeg
Three fourths cup Suet; grated or ground
One half cup Funsten's Nuts; chopped
1 cup Raisins or chopped candied
fruit
1 Egg; slightly beaten
Three fourths cup Milk
Three fourths cup Light molasses
Nutmeg; Hard, or
Butterscotch Sauce

STEAM for 2 to 2 One half 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 wellgreased 2quart mold or
casserole.** Cover tightly with cover or aluminum foil. Place on rack in
large steamer or kettle; add boiling water to onethird height of mold.
Cover tightly. Steam 2 to 2 One half 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 SelfRising Flour, omit baking powder and slat;
decrease soda to One fourth teaspoon. **Or use two wellgreased 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 MCRecipe Digest V1 #877 by NGavlak@aol.com on Oct 31, 1997