HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Holiday Foods -> Christmas Christmas Pudding Recipe Rating: N/A Printer Friendly Ingredients   (view qty in metric system instead) 2 cups Pillsbury's Best All Purpose Flour* -- sifted 1/3 cup sugar 1 1/4 teaspoons soda 1 teaspoon salt 1 teaspoon French's Cinnamon 1/4 teaspoon French's Ginger 1/4 teaspoon French's Nutmeg 1/4 teaspoon French's Cloves 1 cup suet -- ground or grated 1 cup buttermilk or sour milk 1 cup raisins 1/3 cup molasses Butterscotch, Nutmeg or Hard Sauce Directions STEAM for 2 to 2 1/2 hours. Sift together the flour, sugar, soda, salt, cinnamon, ginger, nutmeg and cloves. Stir in suet, buttermilk or sour milk, raisins, and molasses. Mix until dry ingredients are moistened. Turn into well-greased 2-quart mold or casserole. Cover with tight cover or aluminum foil. Place on rack in large steamer or kettle. Add boiling water to height of 2 inches in steamer, cover. Steam 2 to 2 1/2 hours or until pudding springs back when touched lightly in center.** Serve hot, cut into slices with Butterscotch, Nutmeg, or Hard Sauce. *For use with Pillsbury's Best Self-Rising Flour, omit soda and salt. **If desired, Christmas Pudding may be baked in a 300 degree oven. Place a pan of water in oven. Cover pudding and bake 1 1/2 to 1 3/4 hours. Butterscotch Sauce: Combine 1 cup firmly packed brown sugar, 2 tablespoons flour and 1/8 teaspoons salt. Stir in 1 cup cream and 1 cup milk. Cook over medium heat, stirring constantly, until slightly thickened. Hard Sauce: Cream 1/2 cup butter. Add gradually 2 cups sifted confectioners' sugar, creaming until light and fluffy. Blend in 1/8 teaspoon salt, 1 tablespoon boiling water, 1 teaspoon French's Vanilla and 2 teaspoons French's Rum or Brandy Flavoring, if desired. Chill until serving time. Nutmeg Sauce: Cream 1/4 cup butter. Gradually add 1/2 cup sugar, creaming until light and fluffy. Blend in 1 egg yolk, 1 1/2 tablespoons flour and 1 teaspoon French's Vanilla. Gradually add 1 1/4 cups boiling water. Cook in top of double boiler over boiling water, stirring constantly until slightly thickened. Stir in 1/4 teaspoon French's Nutmeg. Related Recipes •   Christmas Spiced Tea •   Christmas Ornament Brownies •   Candy: M&M Christmas Ornaments •   Mom's Chocolate Peanut Butter Banana Pudding •   Yorkshire Pudding •   Christmas Cheer •   Banana Pudding •   Sparkling Christmas Punch •   Christmas Cranberry-Pistachio Fudge •   Mustard and Molasses Crusted Christmas Ham •   Old Fashioned White Chocolate Pudding •   Spiced Christmas Coffee •   Christmas Bourbon Balls •   Christmas Ornament Cookies •   Bride's Bread Pudding •   Crockpot Christmas Chili •   Chunky Christmas Cookies •   Festive White Chocolate Cherry Bread Pudding •   Easy Baked French Toast Bread Pudding •   Easy Christmas Bread View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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