Home › Puddings and Pudding Sauces › Suet Pudding

Suet Pudding

The following recipe makes a pudding large enough for ten persons; one-half will usually be sufficient for one dessert. The portion left over will be equally good when warmed again. One cup of chopped suet; one cup of raisins; one cup of molasses; one cup of milk (preferably sour); three cups of sifted flour; one teaspoon of soda; one teaspoon of cinnamon; one teaspoon of cloves; one teaspoon of salt; one-half nutmeg (grated). Chop the suet fine and add to it the spice and salt. Warm the molasses, add it to the soda and when the latter is dissolved turn the molasses over the dry mixture, stir quickly and put in the milk. Add the flour slowly as it may not all be needed. Flour varies so much that it is always difficult to apportion it in any recipe. The pudding should not be too thick; when the track of the mixing-spoon, when turned quickly round in the batter, disappears slowly, the batter is generally thick enough. Butter a tin basin or a pudding-mold, pour the pudding in, set the whole in a steamer and steam for three hours.