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1
In mixing bowl combine flour, bread, crumbs, sugar, soda, salt, cinnamon, cloves, and nutmeg.
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2
Stir in raisins, suet, and nuts.
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3
Stir in milk and molasses; mix well.
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4
Arrange layers of cheese cloth to form a 16 inch square about 1/8 inch thick; set in a 1 quart bowl.
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5
Fill cheesecloth with pudding mixture; bring up sides of cheesecloth allowing room for expansion of the pudding; tie tightly with string.
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6
Place the sack in a colander.
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7
Place colander in kettle; add enough boiling water to cover the sack.
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8
Cover; boil gently for 2 hours.
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9
Remove colander from pan; remove cheesecloth from around pudding at once.
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10
Turn pudding, rounded side up, on plate.
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11
Let stand 30 minutes before serving.
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12
Serve warm with whipped cream or whiskey sauce, if desired.
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13
FOR THE WHISKEY SAUCE: Melt the butter in a cast-iron skillet or heavy skillet over medium-high heat.
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14
Stir in the sugar and cook, stirring until the sugar dissolves.
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15
Gradually stir in the cream and half-and-half and bring the mixture to a boil over medium-high heat.
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16
Cook, stirring for 10-12 minutes, until the mixture becomes a smooth, medium-thick sauce.
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17
Remove from the heat and stir in the whiskey.
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18
Serve the warmed sauce spooned over Son-of-a-Gun-in-a-Sack.
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19
Heritage Cooking BHG
