2 cups Pillsbury's Best
All Purpose Flour* -- sifted
1/3 cup sugar
1 1/4 teaspoons soda
1 teaspoon salt
1 teaspoon French's Cinnamon
1/4 teaspoon French's Ginger
1/4 teaspoon French's Nutmeg
1/4 teaspoon French's Cloves
1 cup suet -- ground or grated
1 cup buttermilk or sour milk
1/3 cup molasses
Butterscotch, Nutmeg or Hard Sauce
STEAM for 2 to 2 1/2 hours.
Sift together the flour, sugar, soda, salt, cinnamon, ginger, nutmeg and
cloves. Stir in suet, buttermilk or sour milk, raisins, and molasses.
until dry ingredients are moistened. Turn into well-greased 2-quart
casserole. Cover with tight cover or aluminum foil. Place on
rack in large
steamer or kettle. Add boiling water to height of 2 inches in
cover. Steam 2 to 2 1/2 hours or until pudding springs back when
lightly in center.** Serve hot, cut into slices with Butterscotch,
or Hard Sauce.
*For use with Pillsbury's Best Self-Rising Flour, omit soda and salt.
**If desired, Christmas Pudding may be baked in a 300 degree oven.
pan of water in oven. Cover pudding and bake 1 1/2 to 1 3/4 hours.
Butterscotch Sauce: Combine 1 cup firmly packed brown sugar, 2
flour and 1/8 teaspoons salt. Stir in 1 cup cream and 1 cup milk.
medium heat, stirring constantly, until slightly thickened.
Hard Sauce: Cream 1/2 cup butter. Add gradually 2 cups sifted
sugar, creaming until light and fluffy. Blend in 1/8 teaspoon salt,
tablespoon boiling water, 1 teaspoon French's Vanilla and 2 teaspoons
French's Rum or Brandy Flavoring, if desired. Chill until serving
Nutmeg Sauce: Cream 1/4 cup butter. Gradually add 1/2 cup sugar,
until light and fluffy. Blend in 1 egg yolk, 1 1/2 tablespoons flour
teaspoon French's Vanilla. Gradually add 1 1/4 cups boiling water. Cook in
top of double boiler over boiling water, stirring constantly until
thickened. Stir in 1/4 teaspoon French's Nutmeg.