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Add a photoServings: 12
Ingredients
- 2Â 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
- 1Â 1/2 Tbsp. Cornstarch
- 1 c. Water
- 1/4 c. Butter
- 1/2 tsp Nutmeg
- 1/4 tsp Cinnamon
- 1 tsp Vanilla
Directions
- 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.
- 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.
- Spicy Butter Sauce: Combine sugar and cornstarch in small saucepan, stir in water. Cook over medium heat, stirring constantly, till thick and bubbly.
- Add in butter, spices and vanilla; blend well. Serve warm.
- Makes about 1 1/2cups.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 147g | |
| Recipe makes 12 servings | |
| Calories 535 | |
| Calories from Fat 256 | 48% |
| Total Fat 28.97g | 36% |
| Saturated Fat 13.87g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 232mg | 10% |
| Potassium 262mg | 7% |
| Total Carbs 65.01g | 17% |
| Dietary Fiber 2.5g | 8% |
| Sugars 38.66g | 26% |
| Protein 6.15g | 10% |
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