Recipe for Old-Fashioned Suet Pudding 
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Yield:
2 Puddings
Ingredients:
Amount Ingredient
1 cup Suet, chopped fine
1 cup Molasses
1 cup Milk
3 cup Sifted flour
1 tsp Baking soda
4 tsp Baking powder
2 tsp Pumpkin pie spice OR
1 tsp Cinnamon and
1 tsp Nutmeg and
1/2 tsp Allspice
1 cup Raisins
1 cup Nutmeats
1 cup Dates, citron, currants,
1 cup Citron
1 cup Currants
1/2 cup Prunes
----------------- HARD SAUCE ----------------
1/2 cup Soft butter
1/2 cup Confectioners sugar, sifted
1 tsp Vanilla or rum extract
----------------- FOAMY SAUCE ----------------
1 cup Confectioners sugar, sifted
1/2 cup Soft butter or margarine
2 x Egg yolks, beaten
2 x Egg whites, stiffly beaten
Instructions:
Instructions: Mix all together and pour into two well-greased molds (such as 1 lb. coffee cans and cover with foil.) Do not fill over 2/3 full. Steam 2 hours in covered kettle. Serve with foamy sauce or hard sauce. May be frozen.

HARD SAUCE: (Use for puddings.) Cream butter with confectioners sugar until light and fluffy. Add vanilla. Chill.

Makes 8-10 servings of sauce

FOAMY SAUCE: (Use for puddings or cakes.) In top of double boiler cream confectioners sugar and butter. Add egg yolks. Cook over simmering water, stirring constantly, until thickened. Fold in egg whites and brandy or rum.

Serve warm.

Makes 4-6 servings sauce.

Womans Day Encyclopedia of Cookery.

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