A seasonal tradition handed down by my mother-in-law Frances Hanson Lohr: The little personalized notes were an inclusion when she gave us the recipe.
(My husband Jim has made this several times. He says it is not quite the “plum pudding” some persons might expect. This recipe is very rich. )
1 cup suet, chopped fine
1 cup syrup
3 cups flour, 3 level teaspoons banking powder
1 1/2 teaspoon salt, 1/2 teaspoon cloves, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg
1 1/2 cups chopped raisins, 1 cup sweet milk
Mix the suet, milk and syrup. Sift together the flour, baking powder, salt and spices. Add to the suet, milk and syrup mixture, blending well. Oh yes, add the copped or ground raisins to this! Turn into a buttered mold (pan) and steam three hours. Serve with hard sauce.
Note: I always used the white Karo syrup, I’m sure, but Dad thinks brown syrup would give it more color and probably flavor. He thinks one can use a blender instead of a grinder for raisins but one can cut things, too.
1/2 cup butter or margarine
2 cups sifted confectioners sugar (which is powdered sugar, you know)
1 teaspoon vanilla
Thoroughly cream butter and sugar; add vanilla. Vary flavor with lemon or orange juice and grated peel. Makes 1 2/3 cups. To make Fluffy Hard Sauce: Add 1 egg yolk to creamed butter. Fold in stiff-beaten egg whites. Makes 1 2/3 cups.
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