Saturday, March 27, 2010

Helen's Prune Pudding

Here is a cooked version of Prune Pudding. Prune Pudding used to be a very popular dessert. It still is in some quarters where women continue to make this traditional food.

Helen's Prune Pudding

1 cup dry bread crumbs
1 cup flour
1 cup ground suet*
1 cup sugar
1 cup thick prune pulp
3 tsp. baking powder
3 eggs, well beaten
3/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. cloves
1 cup milk

Sift flour, measure, then sift with salt, spices, and baking powder. Prepare prune pulp by rubbing cooked prunes through a sieve. Combine pulp, suet, crumbs, sugar, milk, and eggs. Add dry ingredients and mix well. Pour into well-oiled 1 pound cans. Cover. Steam 2 hours. Serve with hard sauce. Serves 8.
*Suet is beef fat that can be purchased at most grocery stores in the meat case. Grind the suet in a meat grinder or a food processor. Do not substitute other fats for the suet.

No comments:

Post a Comment