Christmas Pudding Recipe

Ingredients:

Directions:

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

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