• Prep Time:
  • Cooking Time:
  • Serves: 10 Servings

My Mother's Pudding

  • Recipe Submitted by on

Category: Desserts

 Ingredients List

  • 1 1/2 c Pillsbury's Best All Purpose
  • -Flour*, sifted
  • 1 1/2 ts Double-acting baking powder
  • 1 ts Salt
  • 1 ts French's Cinnamon
  • 3/4 ts Soda
  • 1/2 ts French's Cloves
  • 1/2 ts French's Nutmeg
  • 3/4 c Suet; grated or ground
  • 1/2 c Funsten's Nuts; chopped
  • 1 c Raisins or chopped candied
  • -fruit
  • 1 Egg; slightly beaten
  • 3/4 c Milk
  • 3/4 c Light molasses
  • Nutmeg; Hard, or
  • -Butterscotch Sauce


STEAM for 2 to 2 1/2 hours. Sift together into large bowl the flour, baking
powder, salt, cinnamon, soda, cloves, and nutmeg. Add suet, nuts, and
raisins or chopped candied fruit. Combine 1 slightly beaten egg, milk, and
molasses. Add to the flour mixture all at once; stir until all dry
particles are moistened. Turn into well-greased 2-quart mold or
casserole.** Cover tightly with cover or aluminum foil. Place on rack in
large steamer or kettle; add boiling water to one-third height of mold.
Cover tightly. Steam 2 to 2 1/2 hours or until pudding springs back when
touched lightly in center. Add more water to steamer if necessary. Serve
hot, cut into slices, with Nutmeg, Hard or Butterscotch Sauce. *For use
with Pillsbury's Best Self-Rising Flour, omit baking powder and slat;
decrease soda to 1/4 teaspoon. **Or use two well-greased 1 pound coffee
cans; steam each in a separate kettle.

NOTES : "Junior Third Prize Winner in Pillsbury's 7th Grand National Recipe
and Baking Contest by Martha Parkison, Encampment, Wyoming. Adapted by Ann

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