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Steamed Raisin Pudding With Irish-Whisky Sauce

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Ingredients
  Soft butter/Regular margarine 1⁄4 Cup (4 tbs)
  Milk 1 1⁄2 Cup (24 tbs)
  Dark raisins 1 1⁄2 Cup (24 tbs)
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Baking powder 2 1⁄2 Teaspoon
  Sugar 2⁄3 Cup (10.67 tbs)
  Salt 1⁄2 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Eggs 3
  Fresh bread crumbs 1 1⁄2 Cup (24 tbs)
  Suet 1 Cup (16 tbs)
  Light brown sugar 2 Cup (32 tbs)
  Egg 1
  Light cream 1 Cup (16 tbs)
  Nutmeg 1 Dash
  Irish whisky 1⁄4 Cup (4 tbs)
Directions

MAKING
1. In the top of double boiler over hot water heat milk and raisins 20 minutes.
2. Remove top of double boiler from water and set aside 10 minutes, to cool.
3. Sift flour with baking powder, sugar, salt, nutmeg and cinnamon.
4. In large bowl, with electric mixer at medium speed, or with rotary beater, beat eggs until light.
5. At low speed, beat in crumbs until well mixed and beat in suet.
6. At low speed of electric mixer with wooden spoon, beat flour ingredients into egg mixture alternately with milk mixture, beating until well combined.
7. Turn into well-greased 2-quart pudding mold with tube and cover tightly.
8. In large kettle place on trivet add enough boiling water to come halfway up side of mold.
9. Steam the water in the kettle should be bubbling, kettle covered, 2 hours.
To make Irish-Whisky Sauce :
10. In top of double boiler, with electric mixer at medium speed, beat butter with sugar until light and creamy.
11. Beat in egg, cream and nutmeg and beat until mixture is fluffy.
12. Cook stirring occasionally, over hot, not boiling, water until mixture is thickened.
13. Remove from heat and gradually stir in whisky.

FINALIZING
14. Remove pudding mold from water and let it stand for about 10 minutes.
15. With a knife, loosen pudding around edge and tube and turn out of mold.

SERVING
16. Serve warm, with the sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Steamed
Dish: 
Pudding
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Raisin
Interest: 
Gourmet
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
60 Minutes
Servings: 
12

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