Scotch Plum Pudding

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1 lb.
1 lb. carrots, grated
1/2 lb. suet
1-1/2 lb. currants or seedless raisins
3/4 cup molasses
3/4 cup syrup or fruit juices
2 lg. eggs, beaten
1 tsp. salt
1 tsp. baking soda
2 tsp. baking powder
2 tsp. cloves, ground
2 tsp. mace
2 tsp. cinnamon
For a richer pudding, substitute the following for 1 lb. of the raisins:
1/4 lb. dates
1/4 lb. almonds
1/4 lb. figs
1/4 lb. orange and citron mixed
Grease four pudding molds. Mix ingredients in order given.

Fill molds 2/3 full; cover tightly with oiled paper and steam for three hours.

May be kept for months.

20 servings : Sophia Sublett Martin

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