Preparation:

1. This delicious, light pudding is made by stirring thoroughly together the following ingredients: One cupful of finely-chopped beef suet, two cupfuls of fine bread crumbs, one cupful of molasses, one of chopped raisins, one of well-washed currants, one spoonful of salt, one teaspoonful each of cloves, cinnamon, allspice and carbonate of soda, one cupful of milk and flour enough to make a stiff batter. Put into a well-greased pudding-mold, or a three-quart pail and cover closely.
2. Set this pail into a larger kettle, close covered, and half full of boiling water, adding boiling water as it boils away. Steam not less than four hours.
3. Serve with wine sauce or common sweet sauce.



This pudding is sure to be a success, and is quite rich for one containing neither eggs nor butter. One-half of the above amount is more than eight persons would be able to eat, but it is equally good some days later, steamed again for an hour, if kept closely covered meantime.

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Ingredients:
2 oz. chopped beef suet
1/ 2 cup bread crumbs
1 cup all-purpose flour
2 tbs. lemon and orange rind
2 eggs
1/2 cup whiskey or rum
2 tbs. orange juice
1/2 tsp. ground allspice
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
2 tsp. vanilla extract
1/2 cup light brown sugar
1 cup raisins (dark and golden)
2 cups diced dried fruit (prunes, apples, apricots…)
1/2 cup walnuts, chopped

Preparation:

1. Mix suet with bread crumbs, flour, and lemon and orange rinds. Add the remaining ingredients, and stir to mix well.
2. Fill greased pudding bowl up to 2/3 full, leaving room for pudding to rise. Cover top of bowl with greased waxed paper and a layer of foil. Tie with a string just below the rim. Place on a rack in large pan with water halfway up bowl. Place the pan over high heat and bring the water to a boil, then reduce the heat to very low, cover the pot with a lid, and simmer the pudding for about 5 hours. Check the water level from time to time topping it up with boiling water as required.
3. When the pudding is brought out, pour a little brandy over it and store in refrigerator until Christmas. At serving time, place the cake back in the bowl in which it was cooked, cover with aluminum foil, and steam again in the same manner for about 1 hour, until warm in the center. Serve with custard sauce or brandy butter (hard sauce) .

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Ingredients:
1 homeade pie crust
4 cups sliced plums
1/2 cup sugar
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon cinnamon
tablespoon lemon juice

Topping :
1/4 c Sugar
1 ts Cinnamon
2 tb Flour

Preparation:

1. Combine the flour, sugar, plums, salt, cinnamon and lemon juice.

 

2. For topping: Combine 1/4 c sugar with the cinnamon and flour; sprinkle it over the top.

 

3. Bake at 400 F (200 C) for 40 minutes, or until the plums are bubbling with syrup.

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Preparation:

1. Boil potatoes, mash, mix with eggs, butter a little salt and enough flour to make a dough soft enough to hold the impress of the finger.

 

2. Roll out and cut into four-cornered pieces; in each square place a German plum which has had the pits removed and a mixture of sugar and cinnamon; put in in place of the pit.

 

3. Roll each square into a round dumpling; put these into a pan with boiling salted water and let them cook covered for six or eight minutes.

 

4. When done, serve with some bread crumbs browned in butter or schmalz and spread over the knoedel.

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Ingredients:
2 cupfuls flour
1 pound seeded raisins
1 cupful potatoes
1 cupful carrots
1 cupful sugar
1 teaspoonful salt
1 teaspoonful baking soda
1 tablespoonful cold water
1 cupful suet
2 oranges – juice and grated rind
1 lemon – juice and grated rind

Preparation:

1. Mix the flour and raisins. Put the potatoes, carrots, and suet through a food chopper. Mix the baking soda and water. Combine these three mixtures.
2. Then add the remaining ingredients. Turn into a greased mold and steam three hours. Serve hot with Lemon Sauce or with Hard Sauce or Yellow Sauce.

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Ingredients:
1 cup milk,
2 eggs,
1 cup molasses,
1/2 teaspoonful nutmeg,
1/2 teaspoonful salt,
2 teaspoonfuls baking powder,
1 cup bread crumbs,
1/2 cup corn meal,
1 cup chopped beef suet,
1/4 cup finely minced citron,
1 cup seeded raisins,
1/2 cup currants.
Flour to make a stiff batter.

Preparation:

1. Mix all ingredients.
2. Steam fully three hours, turn from the mold, strew chopped almonds over top.
3. Serve pudding hot with sauce.

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Preparation:

1. Soak a small loaf of bread; press out every drop of water, work into this one cup of suet shaved very fine, the yolks of six eggs, one cup of currants, one cup of raisins seeded, one-half cup of citron shredded fine, three-quarters cup of syrup, one wineglass of brandy, one cup of sifted flour and the stiffly-beaten whites of eggs last.

 

2. Boil four hours in greased melon mold.

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Ingredients:

2 pounds Italian plums, pitted and chopped
1 (6-ounce) can frozen apple juice concentrate

Preparation:

1. In a saucepan, combine plums and apple juice concentrate. Cook uncovered over moderate heat until thick, about 1 hour.

 

2. Ladle into hot, sterilized jars and seal. Keep in the refrigerator up to 3 months. You can freeze it,too. Low sugar and sugar free jams will not keep nearly as long in the fridge as those with sugar.

Makes 4 cups.

source: recipelink.com

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