Wednesday, December 19, 2012

Betty Crocker shares her steamed holiday pudding recipe


Anyone planning to have a lovely steamed holiday pudding this month?

Here is the recipe from the 1971 edition of The Betty Crocker Recipe Card Library published by General Mills.1

  • 1 cup Gold Medal flour*
  • 1 teaspoon soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • ¾ teaspoon mace
  • ¼ teaspoon nutmeg
  • 1½ cups cut-up raisins
  • 2 cups currants
  • ¾ cup finely cut-up citron
  • ⅓ cup each cut-up candied orange and candied lemon peel
  • ½ cup finely chopped walnuts
  • 1½ cups soft bread crumbs
  • 2 cups ground suet (½ pound)
  • 1 cup brown sugar (packed)
  • 3 eggs, beaten
  • ⅓ cup currant jelly
  • ¼ cup fruit juice
*Note: If using self-rising flour, decrease soda to ½ teaspoon.

Grease well 2-quart ring mold or turk's head mold. Measure flour, soda, salt, cinnamon, mace and nutmeg into large bowl. Stir in fruits, nuts and bread crumbs. Mix suet, brown sugar, eggs, jelly and fruit juice; stir into flour mixture. Pour into mold; cover with aluminum foil.

Place rack in Dutch oven and pour boiling water into pan up to level of rack. Place mold on rack; cover Dutch oven. Keep water boiling over low heat to steam pudding 4 hours or until wooden pick inserted in center comes out clean. (If necessary to add water during steaming, lift lid and quickly add boiling water.)

Unmold; cut into slices and serve warm with your favorite hard sauce. 16 servings.

Footnote
1. Here are the other Papergreat posts featuring the The Betty Crocker Recipe Card Library:

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