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Receta Suet Pudding With Spicy Butter Sauce
by Global Cookbook

Suet Pudding With Spicy Butter Sauce
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Ingredientes

  • 2 1/2 c. Flour
  • 1 tsp Soda
  • 1 tsp Grnd cinnamon
  • 1 tsp Grnd cloves
  • 1/2 tsp Salt
  • 1 c. Grnd suet
  • 1 c. Firmly packed brown sugar
  • 1 c. Buttermilk
  • 1 c. Raisins
  • 1 c. Minced nuts
  • 2/3 c. Sugar
  • 1 1/2 Tbsp. Cornstarch
  • 1 c. Water
  • 1/4 c. Butter
  • 1/2 tsp Nutmeg
  • 1/4 tsp Cinnamon
  • 1 tsp Vanilla

Direcciones

  1. Mix flour with soda, spices, suet, salt and sugar. Stir buttermilk into dry ingredients; add in raisins and nuts and stir till thoroughly combined. Spoon mix into 2 greased 1 lb coffee cans or possibly a 2 quart pudding mold; cover with greased aluminum foil. Place on trivet or possibly rack in large kettle or possibly Dutch oven; add in sufficient boiling water to come halfway up[ side of can or possibly mold.
  2. Steam (the water in the kettle should be bubbling), kettle covered, 3 hrs or possibly till wooden pick comes out clean. Remove coffee cans or possibly mold from eater. Let stand about 10 mins. With a knife, loosen pudding around edge of can, turn out of cans. Serve hot with the Spicy Butter Sauce.
  3. Spicy Butter Sauce: Combine sugar and cornstarch in small saucepan, stir in water. Cook over medium heat, stirring constantly, till thick and bubbly.
  4. Add in butter, spices and vanilla; blend well. Serve warm.
  5. Makes about 1 1/2cups.
  6. Tootie Notes:This recipe is about 100 years old. I think it was probably a common dish of my Grandmother's era. This dish keeps in the refrigerator for at least a week and freezes very well. To heat: Put in top of double boiler and heat over boiling water.The sauce is smooth and spicy and serve warm.