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Thanksgiving Pudding RecipeAn Authentic Pennsylvania Dutch Recipe For Thanksgiving Pudding
Here's an old fashioned Thanksgiving pudding recipe that begs trying. This Pennsylvania Dutch dessert recipe is not difficult to make, but it does require chopping suet and steaming for three hours. However, that shouldn't be a problem if you plan ahead. The pudding's citron, raisins, currants, and spices go well with a Thanksgiving Dinner, and guests are sure to enjoy it. I'd suggest making a pudding ahead of time to test it, though. Sometimes, making the old time dessert recipes requires a bit of practice if we're not used to cooking. Pennsylvania Plum Pudding Recipe For ThanksgivingThis old fashioned Pennsylvania Dutch recipe (Pennsylvania German) was taken from the book "Mary At The Farm And Book Of Recipes Compiled During Her Visit Among The 'Pennsylvania Germans'" by Edith M. Thomas, printed by John Hartenstine, Norristown, Pennsylvania, in 1915.One cup milk, 2 eggs, 1 cup molasses, 1/2 teaspoonful nutmeg, 1/2 teaspoonful salt, 2 teaspoonfuls baking powder, 1 cup bread crumbs, 1/2 cup corn meal, 1 cup chopped beef suet, 1/4 cup finely minced citron, 1 cup seeded raisins, 1/2 cup currants. Flour to make a stiff batter. Steam fully three hours, turn from the mold, strew chopped almonds over top. Serve pudding hot with sauce for which recipe is given. 
Enjoy trying this Pennsylvania Dutch Thanksgiving pudding recipe. There's nothing like serving a traditional pudding to compliment the feast.
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