Christmas Pudding (1940s)
1-1/2 cups of beef suet, cut up (if less rich pudding is desired, reduce amount to 1 cup)
2 cups soft bread crumbs (scald and let drain till almost dry)
2 cups shredded carrots
½ cup walnuts (optional)
1 tsp lemon extract
3 cups molasses
1 lb raisins
1 lb currants
2 tsp cinnamon
1 tsp nutmeg
½ tsp cloves
½ cup almonds (optional)
1 tsp vanilla
¾ tsp salt
1 tsp soda, stirred into molasses
Flour, enough to make a mixture such as a fruit cake
Steam over water for about 2 hours or until cooked. Cook in coffee cans or other tin cans. Freeze. May be kept indefinitely. May be served with caramel or brandy sauce.
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