Scotch Plum Pudding

printer-friendly version

ingredients 1 lb. flour 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 method 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