Saturday, December 27, 2014

Bellevue Pudding

Photo by Beverly Lindemann

My Aunt Bev made this for Christmas this year. It looked wonderful and I wanted to add it to our family recipes, so she sent me the recipe. She found the lovely holly at the lake (Crystal Pond, Eastford, CT) where my grandparents lived for many years. "This recipe is from Floy Meacham Tatem, my grandmother. It was served for every Christmas from my earliest memories. Grandma likely used an old coffee can to steam hers in. I have several molds that I have used. The Sunshine sauce is ladled over all the dessert selections you may have on your plate. The Hard Sauce recipe comes from Dad’s cousin Lib. I’ve never made it," writes Bev. 

Bellevue PuddingFloy Meacham Tatem
1 cup molasses 
1⁄4 cup shortening (original recipe is for oil or crisco, I prefer butter
1 cup milk
2 1⁄4 cups bread flour
1 teaspoon baking soda
1 1⁄2 teaspoon cinnamon
1 teaspoon cloves (ground)
1 teaspoon salt 
1⁄2 cup nuts (pecans)
1 cup raisins*
  • Butter a mold (put a piece of wax paper into cover the bottom if using a plain can)
  • Sift dry ingredients.
  • Melt butter (or shortening).
  • Add the butter, molasses, milk and flour mixture alternately. 
  • Add nuts and raisins. Mix well.
  • Turn into a buttered mold, cover and steam in another covered container, for 2 hours. Keep water to half the depth of the mold, adding more HOT water as it cooks away. 
  • Cool to handle and turn out of mold onto a plate.
  • Serve warm with Sunshine Sauce. It is also delicious with hard sauce.
*Soak the raisins in brandy for at least 12 hours and longer if you have time. 

Sunshine Sauce, Floy Meacham Tatem
6 egg yolks or 4 whole eggs
2 teaspoons vanilla
2 cups confectioners sugar
3 cups heavy cream
  • Beat egg whites, separately
  • Beat cream until stiff, separately
  • Beat yolks and 1/3 of the sugar together
  • Add the beaten whites, with 1/3 of the sugar
  • Fold in the beaten cream, with 1/3 of the sugar, and vanilla.

Hard Sauce, Elizabeth Tatem (AKA Cousin Lib)
6 servings
1⁄2 cup butter, softened
2 cups confectioners sugar
pinch of salt
  • Cream the butter with the confectioners sugar, salt and rum to taste. 
  • Beat until light and fluffy.

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