Prep 20 mins
Cook 3 hrs
This is an old recipe that was always made for the Christmas and Thanksgiving dinners by my Grandmother Elsner or Great-Grandmother Putnam. They made either a vinegar sauce or lemon sauce to spoon over the pudding.
- 1 egg, beaten
- 1 cup white sugar or 1 cup brown sugar
- 1 cup chopped suet
- 2 cups diced apples
- 1 cup sifted flour
- 2 cups seedless raisins, plumped
- 1 teaspoon vanilla
- 1⁄2 teaspoon salt
- 3⁄4 teaspoon baking soda
- Gradually add sugar to beaten eggs.
- Add suet, raisins, apples, vanilla and flour (sifted with salt and soda).
- Note: This should read 1 cup white sugar or 1 cup brown sugar.
- Steam 3 hours.
- To Steam: Place pudding in well oiled 1 1/2 quart mold, fill 2/3 full. Cover with lid of mold or 2 thicknesses of waxed paper securly tied. Cook in a covered steamer, over boiling water or on a rack in a covered kettle of boiling water. The water should be half the depth of the mold. Add more boiling water as needed.
- This was served with either a lemon sauce or a vinegar sauce.