Hello,

Here's another version of the pudding with a different sauce.

Happy Holiday Cooking,

Betsy

Newsgroup: tnn.foods.recipes
Date: 1999/05/03
Author: Fargo

This recipe was brought from Glasgow, Scotland, by my great-great grandmother. My grandmother, known to her great-grand kids as Sugarpop, called it "JOHNNY'S DELIGHT".

PUDDING:

1 c. ground light suet
1 c. ground raisins
2 c. ground bread crumbs
1 egg
1 c. molasses
1 c. sugar
1/2 t. salt
1/2 t. cinnamon

SAUCE:

2 c. water
1/2 c. sugar
Cornstarch
2 T. butter
1 t. vanilla
2 t. brandy or rum flavoring
Whipped cream

PUDDING: Mix all ingredients together. Wrap in cheese cloth, and steam or in unbleached muslin and boil. Tie tightly. Use a double boiler; cover; cook until form. When done, leave covered and make sauce. Serve hot with sauce.

SAUCE: Combine water, sugar, and enough cornstarch to thicken. Add butter. Cook until thick, remove from heat and add flavoring. Serve hot or cold. Serve with shipped cream if you like. Very rich.