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Thanksgiving Pudding Recipe

An 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 Thanksgiving

This 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.

Aunt Sarah invariably served this pudding on Thanksgiving Day, and all preferred it to old-fashioned "English Plum Pudding."

Sauce For Plum Pudding
Cream together 1 cup of pulverized sugar, scant 1/2 cup of butter, beat whites of 2 eggs in, one at a time, and one teaspoonful of lemon flavoring; stand on ice a short time before serving. Serve sauce very cold.

Enjoy trying this Pennsylvania Dutch Thanksgiving pudding recipe. There's nothing like serving a traditional pudding to compliment the feast.

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My name is Don and I've dedicated my site to bringing you the best in vintage dessert recipes.

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