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|Exported from MasterCook *|
|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||cup||suet -- ground or grated|
|1||cup||buttermilk or sour milk|
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.
NOTES : Developed by Ann Pillsbury.