Title: Christmas pudding
 Categories: Desserts
      Yield: 10 Servings
 
      2 c  Pillsbury's Best All Purpose Flour*, sifted
    1/3 c  Sugar
  1 1/4 ts Soda
      1 ts Salt
      1 ts French's Cinnamon
    1/4 ts French's Ginger
    1/4 ts French's Nutmeg
    1/4 ts French's Cloves
      1 c  Suet; ground or grated
      1 c  Buttermilk or sour milk
      1 c  Raisins
    1/3 c  Molasses
           Butterscotch; Nutmeg or Hard Sauce
 
  STEAM for 2 to 2 1/2 hours. Sift together the flour, sugar, soda,
  salt, cinnamon, ginger, nutmeg and cloves. Stir in suet, buttermilk
  or sour milk, raisins, and molasses. Mix until dry ingredients are
  moistened. Turn into well-greased 2-quart mold or casserole. Cover
  with tight cover or aluminum foil. Place on rack in large steamer or
  kettle. Add boiling water to height of 2 inches in steamer, cover.
  Steam 2 to 2 1/2 hours or until pudding springs back when touched
  lightly in center.** Serve hot, cut into slices with Butterscotch,
  Nutmeg, or Hard Sauce. *For use with Pillsbury's Best Self-Rising
  Flour, omit soda and salt. **If desired, Christmas Pudding may be
  baked in a 300 degree oven. Place a pan of water in oven. Cover
  pudding and bake 1 1/2 to 1 3/4 hours.
  
  Butterscotch Sauce: Combine 1 cup firmly packed brown sugar, 2
  tablespoons flour and 1/8 teaspoons salt. Stir in 1 cup cream and 1
  cup milk. Cook over medium heat, stirring constantly, until slightly
  thickened.
  
  Hard Sauce: Cream 1/2 cup butter. Add gradually 2 cups sifted
  confectioners' sugar, creaming until light and fluffy. Blend in 1/8
  teaspoon salt, 1 tablespoon boiling water, 1 teaspoon French's
  Vanilla and 2 teaspoons French's Rum or Brandy Flavoring, if desired.
  Chill until serving time.
  
  Nutmeg Sauce: Cream 1/4 cup butter. Gradually add 1/2 cup sugar,
  creaming until light and fluffy. Blend in 1 egg yolk, 1 1/2
  tablespoons flour and 1 teaspoon French's Vanilla. Gradually add 1
  1/4 cups boiling water. Cook in top of double boiler over boiling
  water, stirring constantly until slightly thickened. Stir in 1/4
  teaspoon French's Nutmeg.