Irish Steamed Raisin Pudding
with Irish Whiskey Sauce
- 1 1/2 cups milk
- 1 1/2 cups dark raisins, chopped
- 1 1/2 cups sifted all purpose flour
- 2 1/2 teaspoons baking powder
- 2/3 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 3 eggs
- 1 1/2 cups fresh bread crumbs
- 1 cup grated suet
- Boiling water
Irish Whiskey Sauce
- 1/4 cup soft butter or margarine
- 2 cups light brown sugar, firmly packed
- 1 egg
- 1 cup light cream
- Dash nutmeg
- 1/4 cup Irish whiskey
- Pudding: In top of double boiler, over hot water, heat the milk and the
chopped raisins 20 minutes.
- Meanwhile, sift flour with baking powder, sugar, salt, nutmeg, and cinnamon; set aside.
- In large bowl, with rotary beater, beat eggs until light. Beat in crumbs until well mixed. Beat in suet.
- With wooden spoon, beat dry ingredients into egg mixture alternately with milk mixture, beating until well combined.
- Turn into lightly greased 2-quart pudding mold; cover tightly.
Place on trivet in large kettle; add enough boiling water to come half way up side of mold.
- Steam (water in kettle should be simmering), with kettle covered, 2 hours.
- Meanwhile, make Irish-Whisky Sauce.
- Remove pudding from water; let stand about 5 minutes.
- Turn out of mold. Serve warm, with sauce.
- Irish Whiskey Sauce:
In top of double boiler, with portable electric mixture at medium speed, beat butter with sugar until light and creamy.
- Beat in egg, cream, and nutmeg; beat until mixture is fluffy.
- Cook, stirring occasionally, over hot but not boiling, water until the mixture is thickened.
- Remove from heat. Gradually stir in whiskey.
- Serve warm or cold, with pudding.
Yield: 10 to 12 servings; 2 1/2 cups sauce
Posted by Olga 2004/2/20 09:56.
Source: McCall's World Wide Cooking