Irish Steamed Raisin Pudding with Irish Whiskey Sauce

by Olga 2004/2/20 09:56

Source: McCall's World Wide Cooking

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
3 eggs
1 1/2 cups fresh bread crumbs
1 cup grated suet
Boiling water
Irish Whisky 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, 2 hours.

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 egg
1 cup light cream
Dash nutmeg
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.