This is from a recipe book dated 1952, and is so old I'm in the process of copying my moms recipes from it, just like her christmas cookie book.  I've copied over all into a notebook and the original is now in a ziploc.

Sift together: into a large bowl

1 1/2 cups flour

1 1/2 teaspoons baking powder

1 teaspoon salt(I don't cook with salt)

1 teaspoon cinnamon

3/4 teaspoon soda

1/2 teaspoon cloves

1/2 teaspoon nutmeg

ADD:

3/4 cup of grated or ground suet

1/2 cup nuts

1 cup of raisins or chopped candied fruit

COMBINE:

1 slightly beaten egg

3/4 cup of milk and

3/4 cup of light molasses(I prefer dark)

Add to the flour mixture all at once;  stir until all dry particles are moistened.

TURN:  into well greased 2 quart mold or casserole.  Cover tightly with cover or aluminum foil.  Place on rack in large steamer or kettle;  add boiling water to 1/3  mold.  Cover tightly. 

STEAM:  2 to 2 1/2 hours or until pudding springs back when touched lightly in center.  Add more water to steamer if necessary.

Serve:  hot, cut into slices with Nutmeg, Hard or Butterscotch sauce.

                                                       ++++++++++++++

BUTTERSCOTCH SAUCE

Combine one cup of firmly packed brown sugar, 2 Tablespoons of flour, and 1/8  teaspoon of salt.  Stir in a cup of cream and a cup of milk.  Cook over medium heat, stirring constantly, until slightly thickened.

HARD SAUCE

Cream 1/2 cup butter.  Add gradually 2 cups of sifted confectioners sugar, creaming until light and fluffy.  Blend in 1/8 teaspoon of salt, 1 Tablespoon of boiling water, 1 teaspoon of vanilla and two teaspoons of rum or brandy flavoring, if desired.  Chill until serving time.

NUTMEG SAUCE

Cream 1/4 cup butter.  Gradually add 1/2 cup of sugar, creaming until light and fluffy.  Blend in one egg yolk, 1 1/2 Tablespoons of flour and 1 teaspoon of vanilla.  Gradually add 1 1/4 cups of boiling water.  Cook on top of double boiler, over boiling water, stirring constantly until slightly thickened.  Stir in 1/4 teaspoon nutmeg.

Image result for old fashioned christmas pudding pictures

Image result for old fashioned christmas pudding pictures

I don't make this now, because I'm the only one in my family that likes this....or fruitcake for that matter. 

Views: 25

Replies to This Discussion

Thank you Linda!

Betty had a secret ingredient in her sausage rolls. I could never get them the same and believe me I tried everything. The pastry was ..just so. Anyway after 12 years I found out her secret, she was using frozen pastry. Sneaky thing.

Mince pies too..

My husband's grandmother (Paternal) worked as the head cook in a country hall. Might have been Hardwick Hall. I'll try to find out the name of it, as I always forget. Her husband was the valet to the gentry there. We have heard some tales passed down through the years lol!

Strange how olde world that sounds these days. That lady cooked the most amazing food, all from scratch. (Winnie) ALL of her recipes vanished (Betty hated her) after she passed away.

I think there's a soap opera there somewhere.

I love to read about you and Kasey cooking and to see the results :-) Your Christmas ventures in the kitchen, are now traditional on TI Linda x

We've taught her well.  She helps plan the dinners for the week, and can invent recipes now from what's on hand.  It's fun cooking as a family...and this year, as with the last year, with my dodgy breathing, I don't know what I would have done without them. 

   Frozen puff pastry,I can't say as I blame your MIL...making that stuff is hard work and long.

Linda ~ tell me about it..she kept that gem to herself for 20+ years . I just thought I was bad at pastry.

Do remember, when making pastry, no matter what you put in it, let it rest for a few hours, at least one, but more is better.  It rolls out easier and is more pliable.

Yummy...

Thank you Linda.

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