Mini berry steamed puddings

1 Servings

Ingredients

Quantity Ingredient
2 cups Ground suet (8 oz)
1 cup Chopped nuts
2 cups Fresh or frozen-fresh cranberries, rinsed and drained
3 cups Unsifted flour
3 teaspoons Baking powder
2 teaspoons Baking soda
2 teaspoons Cinnamon
1 teaspoon Each cloves and nutmeg
2 Eggs
1½ cup Milk
1½ cup Molasses

Directions

Workbasket Recipes Part II

Combine all ingredients in a large bowl and stir until well blended. Pour mixture into 10 greased individual 1 cup molds. Cover molds with greased foil. Place molds into a large pan and add enough water to the depth of 1 inch. Bake at 350 for 40 to 45 minutes or until firm to the touch in the center. Cool, in pans for 5 minutes. Serve unmolded and hot with hard sauce spooned over each serving. If desired, keep puddings in molds and freeze covered. When ready to serve, place molds, thawed, covered into a pan with simmering water and simmer for 30 minutes or until hot again. Makes 10 molds. NOTE: I get my suet at Christmastime at church for making Plum puddings. If I remember correctly, the bags of suet sold at supermarkets for birds mention "Not for human consumption" or some such. I would ask the butcher for suet. Posted to EAT-L Digest by Cecilia <elric01@...> on Sep 2, 1997

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