Rosalie Robison Risk
1 cup all-purpose flour
2 eggs, well beaten
1 tsp baking soda
¼ cup orange juice
2 tsp ground cinnamon
1 cup milk
½ tsp. ground cloves
1 cup dark seedless raisins
½ tsp. ground mace
1 cup currants
4 oz. suet
1/2 cup chopped nuts
1 cup sugar
¼ cup finely chopped candied orange peel
2 cups soft bread crumbs
¼ cup finely chopped candied lemon peel
1. Sift first 6 ingredients together 3 times; set aside.
2. Separate the suet from its membrane, discarding membrane and chop suet finely. Put into a bowl with sugar, bread crumbs, and beaten eggs. Mix thoroughly. Stir in the orange juice.
3. Adding alternately and mixing thoroughly after each addition, add the dry ingredients in thirds and milk in halves to suet mixture.
4. Mix in raisins, currants, nuts, and candied peels. Turn into a well- greased 2-qt. mold or 2 1-qt. molds. Cover tightly (grease inside cover), or tightly tie greased heavy-duty aluminum foil over top of mold and steam* about 3 hrs.
*Place covered pudding on a rack in a large kettle. Pour in boiling water to no more than one-half of the height of the mold. Cover steamer; bring water to boiling and keep it boiling at all times.
5. Remove pudding to a rack; remove cover and let pudding stand 10 to 20 min. Unmold onto serving plate. Serve with any desired pudding sauce. If storing pudding, unmold on rack and cool completely before wrapping in foil and setting in a cool place. Steam thoroughly before serving.) About 12 servings.
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