Preparation:
Cream butter and sugar until light. Beat in eggs.
Combine flour, baking powder, soda, salt, cinnamon and allspice. Add dry
ingredients to creamed mixture alternately with beer. Mix until blended.
Stir in walnuts and raisins.
Turn into well greased and floured 2 quart pudding mold or coffee can. Place
can or mold into crock put. Cover top of can with four or five layers of
paper towels. Place lid loosely on crock pot. Cook on high, allowing 3 1/2
hours for a 3 quart pot and 4 hours for the 4 1/2 quart size. Cool on rack
ten minutes, then turn out of can or mold. Serve warm with hard sauce or ice
cream.
To make the hard sauce, beat the 1/4 cup butter until creamy. Beat in the
powdered sugar, egg yolk and honey. |
