Christmas pudding

Ingredient:

cups Pillsbury's Best All Purpose Flour* -- sifted
1/3 cup sugar
1 1/4 teaspoons soda
1 teaspoon salt
1 teaspoon French's Cinnamon
1/4 teaspoon French's Ginger
1/4 teaspoon French's Nutmeg
1/4 teaspoon French's Cloves
1 cup suet -- ground or grated
1 cup buttermilk or sour milk
1 cup raisins
1/3 cup molasses
Butterscotch, Nutmeg or Hard Sauce

Preparation:

STEAM for 2 to 2 1/2 hours.
Sift together the flour, sugar, soda, salt, cinnamon, ginger, nutmeg andcloves. Stir in suet, buttermilk or sour milk, raisins, and molasses. Mixuntil dry ingredients are moistened. Turn into well-greased 2-quart mold orcasserole. Cover with tight cover or aluminum foil. Place on rack in largesteamer 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 touchedlightly 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 apan 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 tablespoonsflour and 1/8 teaspoons salt. Stir in 1 cup cream and 1 cup milk. Cook overmedium 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, 1tablespoon boiling water, 1 teaspoon French's Vanilla and 2 teaspoonsFrench's Rum or Brandy Flavoring, if desired. Chill until serving time.
Nutmeg Sauce: Cream 1/4 cup butter. Gradually add 1/2 cup sugar, creaminguntil light and fluffy. Blend in 1 egg yolk, 1 1/2 tablespoons flour and 1teaspoon French's Vanilla. Gradually add 1 1/4 cups boiling water. Cook intop of double boiler over boiling water, stirring constantly until slightlythickened. Stir in 1/4 teaspoon French's Nutmeg.