HomeMy WebLinkAboutThe Goderich Signal-Star, 1979-11-08, Page 50Page 16
Individuals give...
Favourite
puddings
CARROT PUDDING
1 cup grated raw potato ,
1 cup grated raw carrot
1 cup beef suet, chopped fine
1/2 cup sour milk
1 tsp soda dissolved in milk
1 cup brown sugar
1 cup raisins, More if desired
1/2 cup mixed peel
1/4 cup almonds, cut fine
1 tsp. salt
Mix all together and steam for 3 hours. Can be
steamed ahead of time then resteamed.
SAUCE FOR CARROT PUDDING
-1 cup -brown -sugar
1 tbsp. butter
1/2 cup water
Boil these until dark and add 1 tbsp. flour, stir
until smooth and add 11/2 cups boiling water. Add
salt and vanilla.
By Sheila Stanley,
RR5
Goderich.
GLUTEN-FREE
'CI-IRY$TMAS PUDDING.
AND SAUCE
One-third cup shortening
One-third cup molasses
1 egg
3/4 cup evaporated milk
1/2 cup seedless raisins
1/2 cup finely chopped dates
One-third cup chopped mixed peel
11/2 cup fine cornflake crumbs
3/ tsp. salt
1/4 tsp. baking soda
3/4 tsp. cinnamon
1/4 tsp. nutmeg
Cream together shortening, molasses and egg.
Stir in evaporated milk. Add raisins, dates,
mixed peel, cornflake crumbs, salt, baking soda,
cinnamon and nutmeg and beat until thoroughly
combined.
Fill six buttered six ounce custard cups or
individual moulds 3/4 full with batter.
Place custard cups in covered electric fry pan
with one inch of boiling water after covering
each custard cup tightly with sheet of foil. Bring
water to boil, reduce heat and simmer for 30 min.
CLEAR LEMON SAUCE
In small pot, mix well:
2.tblsp. cornstarch
.1/ cup water
1/2 tsp. nutmeg.
Stir in 13/4 cups hot water and cook, stirring until
thick. Add 1/4 cup lemon juice and stir until
boiling.
CHRISTMAS PUDDING
23/ cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon cloves
1 cup finely, chopped suet
1 cup seeded raisins
1 cup chopped dates
1 cup milk
1 cup molasses
Sift together flour, soda, salt, cinnamon,
nutmeg, ginger and cloves in large mixing bowl.
Add suet, raisins, dates, toss together gently.
Combine milk and molasses; pour into dry
ingredients and blend.- Turn into prepared
greased molds, filling two-thirds full. Cover with
several thicknesses of waxed paper or with
aluminum foil.
Place in Steamer ,(3 hours)
Serve warm with your favourite sauce.
Mrs. Madeline Bean
RR5 Goderich
CARROT PUDDING
1 cup brown sugar
1 cup beef suet or 3/4 cup butter
1 cup raisins
1 cup currants
1 cup grated raw carrot
1 cup grated raw potatoes
11/2 cups flour
1 tsp. baking soda
Mix all of the above together and steam for
three hours in a well -greased basin. Greased
cloth" must be tied tightly over top, pinning four
corners together on top to enable basin to be
lifted out easily.
Sauce:
11/2 cups brown sugar
11, tbsp. cornstarch
1 tbsp. flour
1 tsp. butter
dash of salt
When melted together add hot water until thin
enough to pour. Add 1 tsp. vanilla last, and boil
five minutes.
Jay Carter
Clinton
STEAMED APPLE PUDDING
11/2 cup all-purpose flour
1/7 tsp. cinnamon
1/2 tsp. nutmeg
1/4 cup. butter
2 eggs beaten
1/2 cup raisins
1 tsp. baking soda
1/2 tsp. salt
r/ tsp. ground cloves
1 cup brown sugar
2 and one-third cup chopped apples
Cream butter, sugar and eggs. Add apples and
raisins. Add dry ingredients. Place in greased
pan. Cover with double wax paper. Cover with
tin foil next. Steam for 2 hours.
By Barbara Des jardins,
Goderich