Steamed Raisin Pudding With Irish Whiskey Sauce
|Pudding||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Raisins||1 1⁄2 Cup (24 tbs), chopped|
|Whole wheat pastry flour||1 1⁄2 Cup (24 tbs)|
|Whole grain||1 1⁄2 Cup (24 tbs)|
|Bread crumbs||1 Cup (16 tbs)|
|Grated suet||1 Cup (16 tbs)|
|Yogurt||1⁄2 Cup (8 tbs)|
|Soft butter||1⁄4 Cup (4 tbs)|
|Honey||1⁄2 Cup (8 tbs)|
|Light cream||1 Cup (16 tbs)|
|Irish whiskey||1⁄4 Cup (4 tbs)|
To prepare pudding In a small saucepan over very low heat, combine milk and raisins and heat for 20 minutes.
Allow to cool to room temperature.
Sift together flour, soda, salt, nutmeg, and cinnamon.
In a large bowl, beat eggs until light.
Gradually add honey and beat until smooth.
Add bread crumbs and suet, and mix well.
Stir in milk-raisin mixture, then add yogurt.
With wooden spoon, fold in flour mixture.
Grease a 2-quart pudding mold which has a tube.
Pour in batter (batter will be stiff), cover tightly, and steam for 2 hours .
Remove mold from pot.
Let stand for about 10 minutes.
With a knife, loosen pudding around edges and tube and turn out onto a large serving plate.