"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Steamed Pudding Recipe

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This recipe for Steamed Pudding, by , is from Family & Friends Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

My Goose is Cooked


1 cup carrots, grated
1 cup potato, grated
1 cup sugar
juice of 1 lemon
cup marmalade
cup suet or butter
2 eggs
1 cup flour
tsp. ground cloves
tsp. ground nutmeg
tsp. ground cinnamon
1 tsp. baking soda
pinch salt
1 cup raisins

In a large bowl, combine the carrots, potato, sugar, lemon juice, marmalade, suet and eggs. Stir well. Add the flour, cloves, nutmeg, cinnamon, baking soda, salt and raisins. Mix thoroughly. Pour the batter into a buttered 2 quart steamed pudding mould. Leave 1" headspace for pudding to expand. Cover the mold with foil; if it doesn't have a lid and weigh it down with a plate. Set the mold on a rack in a larger pan and pour boiling water ⅔ of the way up the side of the mould. Cover the pot and bring to a boil. Reduce the heat to a simmer and steam for 3 hours. Serve with brown sugar or rum sauce.




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