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Show Happy Holiday Pudding ! Sao... wXwVIMI... w 5TA ww v. w MWM The holidays are a merry time, and never merrier than the moment a marvelous plum pudding comes to the festive table. This ancient English custom is a pleasant one, for who does not enj"oy the wonderful aroma of the pudding and the handsome sight it makes on the platter? Our version is a new way with an old favorite. It derives much of its wonderful flavor from unsulphured molasses the kind with the most mellow possible taste. Another modern note is the use of chopped Brazil nuts. These sweet, delicate nuts add superb texture and flavor. All during the holiday season, molasses and Brazil nuts help to provide the most memorable of steamed puddings. Molasses Brazil Nut Pudding cup unsulphured molasses cup dry bread crumbs cup orange j'uice Yz cup sifted all-purpose 1 cups seedless raisins flour cup diced citron 1 teaspoon baking powder 1 apple, peeled and chopped teaspoon baking soda 1 tablespoon ground orange ' cup sugar rind teaspoon each, salt and 2 eggs, slightly beaten cinnamon 1 cup chopped Brazil nuts i teaspoon each, allspice cup (2 ounces) grated and ground cloves suet Combine unsulphured molasses and orange j'uice; pour over raisins, citron, apple and orange rind; let stand 1 hour. Add eggs to molasses mixture; stir in Brazil nuts, suet and bread crumbs. Sift in remaining ingredients; blend well. Turn into a greased 2-quart pudding mold with tight-fitting cover. Or cover with aluminum foil; tie securely. Place on rack in deep kettle; pour in boiling water to half the depth of the mold. Cover; steam 5 hours, adding more boiling water during steaming if necessary. Serve warm with softened ice cream or pudding sauce. . Yield: 12 servings. |