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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 12 |
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This is an old recipe that was always made for the Christmas and Thanksgiving dinners by my Grandmother Elsner or Great-Grandmother Putnam. They made either a vinegar sauce or lemon sauce to spoon over the pudding. Ingredients:
1 egg, beaten |
1 cup white sugar or 1 cup brown sugar |
1 cup chopped suet |
2 cups diced apples |
1 cup sifted flour |
2 cups seedless raisins, plumped |
1 teaspoon vanilla |
1/2 teaspoon salt |
3/4 teaspoon baking soda |
Directions:
1. Gradually add sugar to beaten eggs.
2. Add suet, raisins, apples, vanilla and flour (sifted with salt and soda).
3. Note: This should read 1 cup white sugar or 1 cup brown sugar.
4. Steam 3 hours.
5. To Steam: Place pudding in well oiled 1 1/2 quart mold, fill 2/3 full. Cover with lid of mold or 2 thicknesses of waxed paper securly tied. Cook in a covered steamer, over boiling water or on a rack in a covered kettle of boiling water. The water should be half the depth of the mold. Add more boiling water as needed.
6. This was served with either a lemon sauce or a vinegar sauce.
7. ENJOY!
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