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Country Suet Pudding And Sauce

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ready in: 2-5 hrs
serves/makes:   8

recipe id: 51101

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3 cups all-purpose flour
1 cup molasses
1 cup milk
1 cup seedless raisins
1 cup currants
1 cup Suet; chopped
1 cup apples, chopped
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 dash salt
1 1/2 teaspoon baking soda


1 cup butter
2 cups confectioners' sugar
3 whole eggs
1 teaspoon pure vanilla extract


Combine ingredients except sauce and beat well; divide between two 1-pound coffee cans.

Steam for 4 hours by putting in large pan or Dutch oven that can be covered with a lid. Or make a lid with foil; steam with about 1 inch of water. Serve hot with sauce.

NOTE: The coffee cans make it easy to serve the pudding since the bottom can be cut out and used as a pusher to slide the pudding forward so it can be sliced.

For Sauce: Mix together butter and sugar; add eggs one at a time and beat well. Add vanilla; refrigerate until used for suet pudding.

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Nutritional data has not been calculated yet.

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