Irish Steamed Raisin Pudding with Irish Whiskey Sauce
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 sugar
1/2 teaspoon salt
1 teaspoon nutmeg
1/2 teaspoon cinnamon
1 1/2 cups fresh bread crumbs
1 cup grated suet
Irish Whiskey Sauce, below
In top of double boiler, over hot water, heat the milk and the
chopped raisins 20 minutes.
Meanwhile, sift flour with baking powder, sugar, salt, nutmeg, and
cinnamon; set aside.
In large bowl, with rotary beater, beat eggs until light. Beat in
crumbs until well mixed. Beat in suet.
With wooden spoon, beat dry ingredients into egg mixture alternately
with milk mixture, beating until well combined.
Turn into 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.
Steam (water in kettle should be simmering), with kettle covered,
Meanwhile, make Irish-Whisky Sauce.
Remove pudding from water; let stand about 5 minutes.
Turn out of mold. Serve warm, with sauce.
Makes 10 to 12 servings.
Irish Whiskey Sauce:
1/4 cup soft butter or margarine
2 cups light brown sugar, firmly packed
1 cup light cream
1/4 cup Irish whiskey
In top of double boiler, with portable electric mixture at medium
speed, beat butter with sugar until light and creamy.
Beat in egg, cream, and nutmeg; beat until mixture is fluffy.
Cook, stirring occasionally, over hot but not boiling, water until
the mixture is thickened.
Remove from heat. Gradually stir in whiskey.
Serve warm or cold, with pudding.
Makes 2 1/2 cups.