Ingredients: |
Ingredients: 1 c. suet, chopped fine
1 c. dark sweet molasses
1 c. milk
1/4 c. hot water
1/4 tsp. cloves
1/2 tsp. nutmeg
1 tsp. soda
1/2 tsp. salt
3 c. flour plus extra for dusting raisins
1 c. pecans, chopped med.
1 c. raisins
SAUCE
1 c. sugar
1 Tbsp. cornstarch or 2 Tbsp. flour
1 c. water
2 Tbsp. butter
lemon extract to taste, 1 or 2 Tbsp.
|
Directions: |
Directions:Put 1/2 c. hot water in crock pot, put on lid and turn on high.
Spray bread and cake pan (can purchase on-line or look in crock pot book-It has a vented lid) with Baker's Joy.(floured vegetable spray)
Mix first four ingredients. Add spices, soda, and salt. Mix. Add flour. Mix. Add pecans. Mix. Flour raisins (put in colander, add a little flour, stir around and shake excess flour off.) Add to pudding and fold gently. Pour batter into pan, put on lid, place into crock pot, and put on lid. Cook for exactly 3 hours without lifting lid. Remove from crock pot, uncover and place on cooling rack for about 30 minutes. Invert onto plate and finish cooling.
Sauce: Mix sugar, cornstarch, salt. Add water. Cook, stirring until thickened and clear. Remove from heat; add butter and extract.
When ready to eat, slice, zap in microwave for a few seconds, add lemon sauce and whipped cream (if desired) and enjoy. Freezes very well! Sometimes we pull it out of the freezer in July. |
Personal
Notes: |
Personal
Notes: This is my grandmother, Rosa Barnett Milburn's, recipe. My mother cooked her puddings in the old tin coffee cans. It was my job to grease and flour them. I hated that job! She steamed them in a lard can on top of the stove. Her measuring cup was a coffee cup and she usually made 60 to 70 pounds. Most of my siblings would take one and hide it so they would have one to take home.
|
This recipe for Plum Pudding is from