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Suet Pudding
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Recipe Information
Source:
Chucks Collection

Ingredients
  • 1 cup (225 ml) finely chopped suet
  • 3 cups (700 ml) flour
  • 1 cup (225 ml) molasses
  • 1 cup (225 ml) milk
  • 1 tsp (5 ml). baking soda
  • 4 tsp (20 ml). baking powder
  • 1/2 tsp (2 ml). ground allspice
  • 1 cup (225 ml) coarsely chopped nuts (Walnuts or pecans)
  • 1/2 cup (125 ml) chopped prunes
  • 1 cup (225 ml) of a combination of dates, citron and currants
  • Hard Sauce:
  • 1/2 cup (125 ml) softened butter
  • 1-1/2 cups (350 ml) powdered sugar
  • 1 tsp (5 ml). rum or vanilla extract
  • Foamy Sauce:
  • 1/2 cup (125 ml) softened butter
  • 1 cup (225 ml) powdered sugar
  • 2 beatened egg yolks
  • 2 egg whites, beatened until stiff
  • 1 tbsp (15 ml). brandy or rum or 1 tsp (5 ml). extract
Preparation
  • Pudding:
  • Mix all ingredients.
  • Pour into 2 greased molds. (1 lb (.5 kg). coffee cans and cover with foil before steaming.
  • Do NOT fill more than 2/3 full.
  • Steam 2 hours in a covered pan.
  • Serve with HARD or FOAMY SAUCE
  • Will fill two 1 pound coffee cans 2/3 full.
  • Hard Sauce:
  • Cream butter with sugar until light and fluffy.
  • Add vanilla and chill.
  • Makes 8 to 10 servings
  • Foamy Sauce:
  • Combine butter and sugar in the top of a double boiler.
  • Add egg yolks.
  • Cook over simmering water, stirring constantly until thickened.
  • Fold in stiff egg whites and flavoring.
  • Serve warm.
  • Makes 4 to 6 servings
Comments
Coffee cans instead of cheesecloth, Times do change. Hope it taste the way you remember it.

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