Suet Pudding and Sauce recipe

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This recipe is from Rowells Inn Home Cook Book by Mrs. F. A. Rowell, Simonsville, Vermont

Suet Pudding Ingredients

1 cup finely chopped suet

1 cup of milk

1 cup of molasses

3 cups of flour

1 teaspoon soda

1-1/2 teaspoon salt

1/2 teaspoon ginger

1/2 teaspoon clove

1/2 teaspoon nutmeg

1 teaspoon cinnamon

raisin, currents, citron (optional)

Sauce Ingredients

1 teaspoon cornstarch

1 cup granulated sugar

2 or 3 tart apples cut into very thin bits

2 Tablespoons creamed butter

Vanilla

Pudding: Dissolve soda in water and add to molasses, milk, and suet. Mix and sift dry ingredients. Combine both mixtures and turn into buttered mould. Cover and steam 3 hours. Raisins and currants and citron may be added.

Sauce: Mix cornstarch with granulated sugar. Pour 1 cup hot water over mixture and let boil. Slice the tart apple bits into the boiling syrup and let the whole boil until the apple is clear and semi-transparent. Pour this onto the creamed butter. Flavor with vanilla. When ready to serve, the sauce should be of the consistency of syrup.