Recipe: Mini Berry Steamed Puddings

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Yield: 1 Servings

      2 c  Ground suet (8 oz)
      1 c  Chopped nuts
      2 c  Fresh or frozen-fresh
           -- cranberries, rinsed and
           -- drained
      3 c  Unsifted flour
      3 ts Baking powder
      2 ts Baking soda
      2 ts Cinnamon
      1 ts Each cloves and nutmeg
      2    Eggs

1 1/2 c Milk
1 1/2 c Molasses

Workbasket Recipes Part II

Combine all ingredients in a large bowl and stir until well blended. Pour mixture into 10 greased individual 1 cup molds. Cover molds with greased foil. Place molds into a large pan and add enough water to the depth of 1 inch. Bake at 350 for 40 to 45 minutes or until firm to the touch in the center. Cool, in pans for 5 minutes. Serve unmolded and hot with hard sauce spooned over each serving. If desired, keep puddings in molds and freeze covered. When ready to serve, place molds, thawed, covered into a pan with simmering water and simmer for 30 minutes or until hot again. Makes 10 molds. NOTE: I get my suet at Christmastime at church for making Plum puddings. If I remember correctly, the bags of suet sold at supermarkets for birds mention "Not for human consumption" or some such. I would ask the butcher for suet. Posted to EAT-L Digest by Cecilia <elric01@IMPERIUM.NET> on Sep 2, 1997

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