PUDDINGS AND DESSERTS
No. 1. FRUIT PUDDING
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1 pint flour 4 teaspoons baking ½ cup finely chopped suet ¾ cup milk if sugar is used ½ cup milk if molasses is used |
¼ cup sugar or dark molasses ½ teaspoon nutmeg ½ cup each of raisins and currants |
Mix dry ingredients together and add sugar, molasses and milk; stir well and put in greased moulds; steam 2½ hours if put in large moulds, or 1½ hours if put in individual moulds.
No. 2. ENGLISH SUET PUDDING
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1 cup dark molasses 1 short teaspoon soda 1 cup of milk or cider |
3½ cups flour ¼ cup chopped suet 1 cup chopped raisins |
Dissolve soda in molasses; add milk and stir in suet, flour and raisins; steam 3 hours in a large mould, or 1½ hours in individual moulds.
No. 3. CALIFORNIA PUDDING
Cream 1 cup of sugar with ½ cup butter; add ½ cup of dark molasses into which 1 teaspoon of baking soda has been dissolved; add ½ cup of sour milk, then stir in 2½ cups of flonr and then 1 cup chopped raisins; steam 3 hours and serve with whipped cream.
No. 4. WHITE SUET PUDDING
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1 cup finely chopped suet 2 cups flour ½ cup sugar |
2 teaspoons baking powder 1 cup raisins or currants 1½ cups of milk |
Sift flour and baking powder and mix with the suet and sugar; stir the mixture into the milk and add the raisins; steam 2½ hours.
No. 5. BLACK NEW YEAR PUDDING
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1 cup dark molasses 1 cup sour milk 3 cups flour ¼ lb. suet chopped fine 1 teaspoon salt 1½ teaspoons soda |
1 grated nutmeg ⅛ lb. citron chopped fine 4 dry figs chopped fine 1 doz. almonds chopped fine 1 cup seeded raisins 3 tart apples, minced |
Add the soda to the sour milk and stir into the molasses; mix well, then stir in the flour, salt and nutmeg and add the fruit; mix all together and steam in a buttered mould for 3 hours; dry 15 minutes in oven. Serve with any good pudding sauce.
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