This pudding was always a favorite of Ken's family at Thanksgiving, and it was always served with Hard Sauce. In more recent years, the younger generation tended towards pies, and it's been years now since we had this holiday pudding.
1 c molasses
1 c milk
1 c suet, chopped fine
3 c flour
1 tsp baking soda
4 tsp spices (1/2 tsp clove, 1 3/4 tsp cinnamon, 1 tsp nutmeg, 1/4 tsp ginger, 1/2 tsp allspice; or similar)
1 c raisins
1/2 c chopped nuts
HARD SAUCE
1/2 c butter
1 1/2 c sifted confectioners sugar
2 tsp vanilla
1 egg white, beaten (optional)
Mix molasses, milk, and suet with the dry ingredients, raisins and nuts.
Grease two 1-lb coffee cans or other molds.
Steam 3 hours in 1 inch water. There's no need to cover the cans, just cover the pot.
Serve with Hard Sauce:
Cream the butter.
Blend in the sugar gradually and the vanilla.
For fluffy hard sauce, mix in the beaten egg white.
Puddings like this have traditionally been served at Christmas and are often called Christmas Pudding. I can't help but think that if this pudding had been called Christmas Pudding, it would have been more popular!