Anonymous Fri Oct 07 16:43:19 2005

4 c Sifted flour

4 ts Baking powder

1/2 ts Cinnamon

1/2 ts Nutmeg

1 c Brown sugar

1/2 c White sugar

1/4 c Finely chopped glaceed

Fruit mix.

2 c Seedless raisins

1 c Currants

4 T Dehydrated whole egg

6 T Dehydrated whole milk

1/4 ts Powdered lemon juice

2 c Finely minced suet

2 c Water

If you\'re going to be in the bush with a friend or two on Thanksgiving and want to have

something a little special for that occasion, you may be interested in going prepared to

make one of the Hudson\'s Bay Company aromatic pudding which, traditionally varying in

accordance with what ingredients have been at hand, have crowned many a holiday feast

in the silent places since the Company was founded 3 centuries ago. The ingredients

(without the suet and water) can be mixed at home and sealed in a plastic container. When

the memorable day arrives, shake and stir all these ingredients together. The suet can be

either beef suet brought for the occasion or animal suet obtained on the spot. Add the

water to make a cake batter. Wring out a heavy cotton bag in hot water and sprinkle the

inside with flour. Pour the batter into this. Tie the top tightly, leaving plenty of room for

expansion. Place this immediately in a pot filled with boiling water sufficient to cover. Keep

it boiling 3

hours, turning the bag upside down when the pudding starts to harden so all the fruit will

not settle to the bottom. As the cooking continues, shift the bag occasionally so it will not

scorch against the sides of the receptacle. At the end, dip this cloth continer briefly in cold

water and carefully remove the fabric so as not to break or crumble the pudding. Werve this

plum pudding with some appropriate sauce. Butter and sugar, flavored with some spice

such as nutmet or an extract such as lemon powder, will suffice. So will the thick juice from

boiled, dehydrated fruit. Source: \