Per request from Len Seyberth, New Auburn. Not sure if this is what he wanted but it is a delicious dessert. This is very rich and a small piece is usually enough. I would suggest making a half recipe. The molds I have are fluted and have a lid that latches. You could use several thicknesses of heavy silver foil and put a rubber band or string around it to hold. The pudding will raise. Good luck.
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| Prep Time | 45 min-l hour |
| Cook Time | Steam 2 1/2 hours |
| Servings |
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Ingredients
- 1 cup chopped suet get from meat man
- 1/2 cup light molasses or sorghum
- 1/2 cup brown sugar
- 1 cup buttermilk
- 2 tsp. soda
- 1/2 tsp. ground cloves
- 1 tsp. nutmeg
- 1 tsp. cinnamon
- 2 tablespoons lemon juice
- 3 1/2 cups flour
- 1/2 lb. ground figs
- 1/2 lb. ground dates
- 1 lb. ground raisins
Butterscotch Sauce
- 1 cup brown sugar
- 2 tablespoons flour
- 1/4 tsp salt
- 1 cup boiling water
- 2 tablespoons butter
- 1/2 tsp. vanilla
Ingredients
Butterscotch Sauce
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Instructions
- Mix half of flour with figs, dates and raisins. Then mix with batter and pour into 2 molds with covers that latch. Put 1/2 to 1" of water in pan and set molds on a rack. Steam 2 1/2 hours. Serve with butterscotch sauce.
- Cook butterscotch sauce until thickened.
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