Irish Steamed Raisin Pudding
with Irish Whiskey Sauce

Yield: 10 to 12 servings; 2 1/2 cups sauce

Ingredients

Pudding

• 1 1/2 cups milk
• 1 1/2 cups dark raisins, chopped
• 1 1/2 cups sifted all-purpose flour
• 2 1/2 teaspoons baking powder
• 2/3 cup granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 3 eggs
• 1 1/2 cups fresh bread crumbs
• 1 cup grated suet
• Boiling water

Irish Whiskey Sauce

• 1/4 cup soft butter
• 2 cups light brown sugar, firmly packed
• 1 egg
• 1 cup light cream
• Dash nutmeg
• 1/4 cup Irish whiskey

Instructions

Pudding

1. In top of double boiler, over hot water, heat the milk and the chopped raisins for 20 minutes.
2. Meanwhile, sift flour with baking powder, sugar, salt, nutmeg and cinnamon; set aside.
3. In large bowl, with rotary beater, beat eggs until light. Beat in crumbs until well mixed. Beat in suet.
4. With wooden spoon, beat dry ingredients into egg mixture alternately with milk mixture, beating until well combined.
5. Turn into a lightly greased 2 quart pudding mold; cover tightly. Place on trivet in large kettle; add enough boiling water to come half way up side of mold.
6. Steam (water in kettle should be simmering), with kettle covered, for 2 hours.
7. Meanwhile, make Irish-Whisky Sauce.
8. Remove pudding from water; let stand for about 5 minutes.
9. Turn out of mold. Serve warm, with sauce.

Irish Whiskey Sauce

1. In top of double boiler, with portable electric mixture at medium speed, beat butter with sugar until light and creamy.
2. Beat in egg, cream, and nutmeg; beat until mixture is fluffy.
3. Cook, stirring occasionally, over hot but not boiling, water until the mixture is thickened.
4. Remove from heat. Gradually stir in whiskey.
5. Serve warm or cold, with pudding.

Attribution

McCall's World Wide Cooking
Posted by Olga 2004/2/20 09:56.