Mix all together and pour into two well-greased molds (such as 1 lb. coffee cans and cover with foil.) Do not fill over 2/3 full. Steam 2 hours in covered kettle. Serve with foamy sauce or hard sauce. May be frozen. HARD SAUCE: (Use for puddings.) Cream butter with confectioners sugar until light and fluffy. Add vanilla. Chill. Makes 8-10 servings of sauce FOAMY SAUCE: (Use for puddings or cakes.) In top of double boiler cream confectioners sugar and butter. Add egg yolks. Cook over simmering water, stirring constantly, until thickened. Fold in egg whites and brandy or rum. Serve warm. Makes 4-6 servings sauce. Source: Suet Pudding from personal recipe files. Dessert sauces from Womans Day Encyclopedia of Cookery. Shared and MM by Judi M. Phelps. email@example.com, firstname.lastname@example.org, or email@example.com
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|Serving Size: 1 Pudding (1211g)|
|Recipe Makes: 2|
|Calories from Fat: 1230 (36%)|
|Amt Per Serving||% DV|
|Total Fat 136.7g||182 %|
|Saturated Fat 74.4g||372 %|
|Monounsaturated Fat 41.6g|
|Polyunsanturated Fat 10.5g|
|Cholesterol 1927.4mg||593 %|
|Sodium 2476mg||85 %|
|Potassium 4677.9mg||123 %|
|Total Carbohydrate 496.1g||146 %|
|Dietary Fiber 25.2g||101 %|
|Sugars, other 470.9g|
|Protein 77.8g||111 %|
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Calories per serving: 3416
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