Recipe - Mini Berry Steamed Puddings

2 cup Ground suet (8 oz)
1 cup Chopped nuts
2 cup Fresh or frozenfresh
cranberries, rinsed and
drained
3 cup Unsifted flour
3 teaspoon Baking powder
2 teaspoon Baking soda
2 teaspoon Cinnamon
1 teaspoon Each cloves and nutmeg
2 Eggs
1 One half cup Milk
1 One half cup Molasses

Workbasket Recipes Part II

Combine all ingredients in a large bowl and stir until well blended. Pour
mixture into 10 greased individual 1 cup molds. Cover molds with greased
foil. Place molds into a large pan and add enough water to the depth of 1
inch. Bake at 350 for 40 to 45 minutes or until firm to the touch in the
center. Cool, in pans for 5 minutes. Serve unmolded and hot with hard sauce
spooned over each serving. If desired, keep puddings in molds and freeze
covered. When ready to serve, place molds, thawed, covered into a pan with
simmering water and simmer for 30 minutes or until hot again. Makes 10
molds. NOTE: I get my suet at Christmastime at church for making Plum
puddings. If I remember correctly, the bags of suet sold at supermarkets
for birds mention "Not for human consumption" or some such. I would ask the
butcher for suet. Posted to EATL Digest by Cecilia elric01@IMPERIUM.NET
on Sep 2, 1997