Recipe: Pocono Pudding

Directions for still another steamed PUDDING in which suet is used are given in the accompanying recipe for Pocono PUDDING. This dessert does not require so many ingredients as suet-fruit or Christmas PUDDING, and in many cases will answer the same purpose.

(Sufficient to Serve Eight)

  •  3/4 c. suet
  •  2 c. apples
  •  2 c. stale bread crumbs
  •  3 eggs
  •  3/4 c. brown sugar
  •  1/2 c. milk
  •  1 tsp. salt
  •  Rind and juice of 1 lemon
  •  1/2 c. raisins

Put the suet, apples, peeled and cored, and the bread crumbs through the food chopper. Beat the yolks of the eggs and add these with the sugar, milk, salt, and grated rind and juice of the lemon. Chop the raisins and add to the mixture. Beat the egg whites and fold these into the mixture. Pour the mixture into buttered molds and steam for 3 to 4 hours. Serve with any desired Sauce.

Woman’s Institute Library of Cookery, Vol. 4
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)