Gram's Christmas pudding and hard sauce

This pudding or at least the hard sauce was always my favourite part of Christmas dinner at Gram's.

Pudding

1 c sour milk
1/2 c molasses
1 c ground suet
2 eggs, beaten
1 c or more of raisins, dates, currants (mixed)
2 c flour
1 tsp soda

Mix well together, place in a greased pudding bowls, cover with waxed paper or foil and steam for 1 hour.

Serve hot with hard sauce.


Hard Sauce

1/3 c butter
1 2/3 c sifted icing sugar
2/3 tsp vanilla
1/2-1 tsp cream

Cream butter until smooth, add sifted sugar, blend well and add vanilla.
If softer sauce is desired, blend in cream.

Variations - For Christmas Pudding add 2 tsp of molasses, 1 tbsp of rum or brandy and 1/4 tsp or less of cinnamon. Add extra sugar to desired consistency of sauce.

Mrs. Hilliard's Lemon Pudding

Juice of 1 lemon
3/4 c sugar
1 c cold water

Mix lemonade and pour into greased baking dish.

Batter:

1 egg
3/4 c sugar
Butter dollop the size of an egg
4 tbsp milk
3/4 c flour
1 tsp baking powder

Mix well and drop into lemonade and bake in moderate over (@350F)

Raisin Delight Pudding

1/2 c raisins
3/4 c brown sugar
2 c water

Place in sauce pan and bring to a boil.

Batter:

1/2 c white sugar
1/2 c milk
Pinch of salt
1 tsp baking powder
1 c flour

Mix well and put batter into greased pan and pour on raisins/syrup mixture.
Bake in 375F oven until nicely browned or batter is cooked.
As pudding cooks, batter rises to top.