Steamed Raisin Pudding With Irish Whiskey Sauce Recipe
Ingredients
| Pudding | ||
| Milk | 1 Cup (16 tbs) | |
| Raisins | 1 1/2 Cup (16 tbs), chopped | |
| Whole wheat pastry flour | 1 1/2 Cup (16 tbs) | |
| Soda | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Nutmeg | 1 Teaspoon | |
| Cinnamon | 1/2 Teaspoon | |
| Eggs | 3 | |
| Honey | 1/2 Cup (16 tbs) | |
| Whole | 1 1/2 Cup (16 tbs) | |
| Bread crumbs | ||
| Suet | 1 Cup (16 tbs), grated | |
| Yogurt | 1/2 Cup (16 tbs) | |
| Soft butter | 1/4 Cup (16 tbs) (Sauce) | |
| Honey | 1/2 Cup (16 tbs) (Sauce) | |
| Egg | 1 (Sauce) | |
| Light cream | 1 Cup (16 tbs) (Sauce) | |
| Dash of nutmeg | ||
| Irish whiskey | 1/4 Cup (16 tbs) (Sauce) | |
Directions
To prepare pudding In a small saucepan over very low heat, combine milk and raisins and heat for 20 minutes.
Allow to cool to room temperature.
Sift together flour, soda, salt, nutmeg, and cinnamon.
In a large bowl, beat eggs until light.
Gradually add honey and beat until smooth.
Add bread crumbs and suet, and mix well.
Stir in milk-raisin mixture, then add yogurt.
With wooden spoon, fold in flour mixture.
Grease a 2-quart pudding mold which has a tube.
Pour in batter (batter will be stiff), cover tightly, and steam for 2 hours .
Remove mold from pot.
Let stand for about 10 minutes.
With a knife, loosen pudding around edges and tube and turn out onto a large serving plate.
Allow to cool to room temperature.
Sift together flour, soda, salt, nutmeg, and cinnamon.
In a large bowl, beat eggs until light.
Gradually add honey and beat until smooth.
Add bread crumbs and suet, and mix well.
Stir in milk-raisin mixture, then add yogurt.
With wooden spoon, fold in flour mixture.
Grease a 2-quart pudding mold which has a tube.
Pour in batter (batter will be stiff), cover tightly, and steam for 2 hours .
Remove mold from pot.
Let stand for about 10 minutes.
With a knife, loosen pudding around edges and tube and turn out onto a large serving plate.
Chef
