English Christmas Pudding II

DIRECTIONS

• Mix all dry ingredients, fruit, raisins, nuts and suet. Add molasses and then milk to rinse all molasse s into the mixture. Mix well.
• Grease and flour a 3 pound empty Crisco can or similar size, smooth sided can.
• Put mixture into can.
• Cover with double thickness of aluminum foil.
• Tie foil on with string.
• Set can in large pot or kettle half full of water.
• Cover and steam 2 1/2 hours after water boils.
• Serve slices covered with hot vanilla sauce* and real whipped cream.
• Bring 3 1/2 cups milk and vanilla bean to a boil.
• Whip sugar and yolks over hot water to lukewarm.
• Stir in cornstarch to remaining cold milk.
• Add the cornstarch mixture to the boiling mixture and bring to a full boil.
• Pour the boiling starch-milk over the lukewarm egg-sugar mixture, whisking forcefully.
• Keep warm on steam table or double boiler.
• This sauce is good over puddings and souffles.