Molasses Steamed Pudding
|All purpose flour||2 Cup (32 tbs), sifted|
|Butter||2 Teaspoon (For greasing)|
|Baking soda||1 Teaspoon|
|Ground cinnamon||1 1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Buttermilk||1 Cup (16 tbs)|
|Fine dry bread crumbs||3⁄4 Cup (12 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Egg||1 , fork beaten|
|Light molasses||1 Cup (16 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Chopped nuts||1 Cup (16 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
1. Generously grease a 2-quart mold (or two 1-quart molds). Grease tight-fitting cover. (If cover is not available, aluminum foil, parchment paper, or double thickness of waxed paper cut larger than mold may be substituted. Grease well before tying securely over mold.)
2. Sift the flour, baking soda, salt, and spices together and blend well; set aside.
3. Mix buttermilk and bread crumbs.
4. Pull suet apart, discarding membrane which coats it; put suet through fine blade of food chopper (about 2 cups lightly packed suet). Beat suet until softened in a large mixing bowl; add the sugar and cream thoroughly. Beat in the egg, then the soaked bread crumbs, and a blend of molasses and water. Mix in nuts and raisins, and then the dry ingredients. Turn mixture into mold and cover tightly. Place on a trivet in a steamer or deep kettle with a tight-fitting cover.
5. Pour boiling water into steamer to no more than half the height of the mold. Add more boiling water during steaming, if necessary. Tightly cover steamer. Steam about 3 hours, keeping water boiling gently at all times.
6. Remove pudding from steamer and unmold onto serving plate.