Steamed Raisin Pudding
|All purpose flour||3 Cup (48 tbs), sifted|
|Baking soda||1 Teaspoon|
|Ground allspice||1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Suet||4 Ounce, chopped (1 Cup)|
|Molasses||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Seedless raisins||1 Cup (16 tbs) (Use Dark Ones)|
Sift together the flour, baking soda, salt, and spices; set aside.
Break apart the suet (discarding membrane which coats it) and finely chop.
Combine suet with molasses, milk, and water.
Mix in the raisins.
Stir in the dry ingredients until well mixed.
Turn into a well-greased 2-quart mold.
Cover mold tightly and steam for 3 hours