"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

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Son of a Gun in a Sack Recipe

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This recipe for Son of a Gun in a Sack, by , is from Fruit Favorites , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Bernice Dilley
Added: Wednesday, April 29, 2009
Category:
Category:
Ingredients:  
Ingredients:  
1 c. chopped suet(you can use shortening, but cut it down to 3/4 c.,
1 1/2 c. flour,
1 c. milk,
1 c. sugar,
1 c. raisins(you can use dried prunes, apricots, apples, etc.),
1 tsp. each cinnamon, salt, nutmeg, and cloves,
1/2 c molasses,
2 tsp. baking powder,
1 c. chopped nuts,
Directions:
Directions:
First make your bag of old muslin, tube shaped, about 4 inches wide. Mix all ingredients together, place in a bag and tie end, leaving space for the pudding to rise. You can use greased cans, filled 2/3 full, crimping foil over the top. Set in your roaster with water 2/3 the way up the cans, set in a 350 º oven for 3 hours. If you use the bag, tie the end. leaving space for the pudding to expand, immerse in boiling water and boil for 3 hours.
Personal Notes:
Personal Notes:
"This is a delightful steamed pudding--an old, old recipe. Remember when you put it into a sack, that molds and even tin cans were few and far between, and nearly all the old steamed puddings called for a muslin sack."

 

 

 

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