Molasses Steamed Pudding
|Sifted all purpose flour||2 Cup (32 tbs)|
|Baking soda||1 Teaspoon|
|Ground cinnamon||1 1⁄2 Teaspoon|
|Ground nutmeg||3⁄4 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Ground cloves||1⁄4 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)|
|Foamy sauce||1 Cup (16 tbs) (Adjust Quantity As Needed)|
Generously grease a 2-quart mold (or two 1-quart molds).
Grease tight-fitting cover.
(If cover is not available, aluminum foil or baking parchment cut larger than mold may be substituted.
Grease well before tying securely over mold.) Sift the flour, baking soda, salt, and spices together and blend well; set aside.
Mix buttermilk and bread crumbs.
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.
Steam about 3 hours (see above).
Remove pudding from steamer, unmold onto serving plate, and decorate as desired.
Serve with Foamy Sauce.
If pudding is to be stored and served later, unmold onto wire rack and cool thoroughly.
Wrap in foil or return to the mold and store in a cool place.
Before serving, resteam in mold about 3 hours, or until thoroughly heated.