In a large bowl combine suet, molasses, soured milk, baking soda, flour and raisins. Place batter in a pudding mold or large double boiler and steam, uncovered, for 2 hours. To make the sauce combine, in a small saucepan, the egg white, confectioner's sugar and vanilla. Heat over medium until thickened. Serve over warm pudding.
Ingredients 1 1 cup chopped suet 2 1 cup raisins 3 1 cup dark corn syrup 4 1 cup water 5 1 teaspoon baking soda 6 2 teaspoons salt, divided 7 ½ teaspoon nutmeg 8 1 teaspoon ground cinnamon 9 ¼ teaspoon ground cloves 10 3 cups all-purpose flour More items...
In a large bowl combine suet, raisins, corn syrup, water, baking soda, 1 teaspoon salt, nutmeg, cinnamon, cloves, flour and baking powder; mix well. Heat batter in a steamer over 1 inch of hot, but not boiling, water. In a medium saucepan over medium heat, combine milk, 1 teaspoon salt, butter, sugar and cornstarch. Serve pudding and sauce warm.
Directions 1 Sour the milk by adding the lemon juice. Advertisement 2 In a large bowl combine suet, molasses, soured milk, baking soda, flour and raisins. ... 3 To make the sauce combine, in a small saucepan, the egg white, confectioner's sugar and vanilla. Heat over medium until thickened. Serve over warm pudding.