Title: Suet Pudding W/ Spicy Butter Sauce
Categories: Desserts
Yield: 12 Servings

2 1/2 c Flour
1 ts Soda
1 ts Ground cinnamon
1 ts Ground cloves
1/2 ts Salt
1 c Ground suet
1 c Firmly packed brown sugar
1 c Buttermilk
1 c Raisins
1 c Chopped nuts
---Spicy Butter Sauce---
2/3 c Sugar
1 1/2 tb Cornstarch
1 c Water
1/4 c Butter
1/2 ts Nutmeg
1/4 ts Cinnamon
1 ts Vanilla

Mix flour with soda, spices, suet, salt and sugar. Stir buttermilk into dry
ingredients; add raisins and nuts and stir until thoroughly combined. Spoon
mixture into 2 greased 1 lb coffee cans or a 2 qt pudding mold; cover with
greased aluminum foil. Place on trivet or rack in large kettle or Dutch
oven; add enough boiling water to come halfway up[ side of can or mold.
Steam (the water in the kettle should be bubbling), kettle covered, 3 hours
or until wooden pick comes out clean. Remove coffee cans or mold from
eater. Let stand about 10 mins. With a knife, loosen pudding around edge of
can, turn out of cans. Serve warm with the Spicy Butter Sauce.

Spicy Butter Sauce: Combine sugar and cornstarch in small saucepan, stir in
water. Cook over medium heat, stirring constantly, until thick and bubbly.
Add butter, spices and vanilla; blend well. Serve hot. Makes about 1 1/2
cups.

Tootie Notes: This recipe is about 100 years old. I think it was probably a
common dish of my Grandmother's era. This dish keeps in the refrigerator
for at least a week and freezes very well. To heat: Put in top of double
boiler and heat over boiling water.The sauce is smooth and spicy and serve
hot.

Recipe by: Grandmother-Eugenie Odom

Posted to TNT - Prodigy's Recipe Exchange Newsletter by
LVFG53A@prodigy.com (MRS IRA M DENNIS) on Nov 11, 1997