Recipe: Son-Of-A-Gun-In-A-Sack (plum pudding from the Contemporary Cowboy Cookbook)

SON-OF-A-GUN-IN-A-SACK
(plum pudding)

1/4 cup beer, water or apple juice
1 cup raisins
2 1/2 cups flour
1 cup fresh bread crumbs
1/2 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1 tablespoon baking soda
1 teaspoon salt
1 cup ground suet (or vegetable shortening)
1/2 cup chopped pecans or walnuts
1 (5 1/2 ounce) can evaporated milk (2/3 cup)
1/2 cup light molasses
Whipped cream (optional, for serving)

In a small saucepan, heat the beer, water or apple juice to almost boiling. Remove from heat and stir in raisins. Cover and set aside for 5 minutes to soften raisins.

In a large mixing bowl, combine flour, bread crumbs, brown sugar, cinnamon, cloves, nutmeg, baking soda and salt. Stir in raisins and their liquid, the suet or shortening, and nuts. Mix well. Add milk and molasses to make a heavy batter.

Fold 6 to 8 layers of cheesecloth to form a 16-inch square. Use the cheesecloth to line a 1 1/2-quart mixing bowl. Spoon and scrape batter into the bowl. Bring up the sides of the cheesecloth, allowing room for mixture to expand. Tie ends tightly with string.

Bring a large amount of water to a boil in a Dutch oven or deep kettle. Carefully lower sack into hot water, being careful so that the water does not overflow. Ladle out some of the water if necessary.

Cover, reduce heat and boil gently for 90 minutes or until the pudding is firm. Place in a colander to drain and cool for 10 minutes.

Unwrap cheesecloth and place pudding, rounded side up, on a platter to cool for 30 minutes before serving.

Serve warm, with a dollop of whipped cream, if desired.

Makes 12 servings
Source: The Contemporary Cowboy Cookbook by Dotty Griffith