Plum Pudding

2 cup Crushed Bread Crumb
1 tsp Cinnamon
1/2 cup Molasses
1/2 tsp Mace
1/2 cup Chopped Suet
1 cup Milk
1/2 tsp Ground Cloves
1-1/4 cup Raison
1 tsp Salt
1/2 tsp Baking Soda
1 Beaten Egg

*** Chop suet and add finely crushed bread crumbs, dry spices and molasses. Mix well. Add baking soda to milk. Add raisins, salt, beaten egg and milk to molasses mixture. Mix well. Pour into a greased 2 lb pudding mold and steam (almost submerged) in boiling water for an hour and a half. Serve with lemon sauce (see recipe). Pudding can also be flamed prior to serving. To flame pudding, warm 1/4 cup of brandy. Make a small depression in the top of the pudding and pour brandy over it. Lite with a match.

Yield: 6 Serving

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Cajun Country -- New Iberia, Louisiana