Apple Suet Pudding Recipes

APPLE SUET PUDDING

Apple Suet Pudding image

This is an old recipe that was always made for the Christmas and Thanksgiving dinners by my Grandmother Elsner or Great-Grandmother Putnam. They made either a vinegar sauce or lemon sauce to spoon over the pudding.

Provided by Colorado Lauralee

Categories Dessert

Time 3h20m

Yield 10-12 serving(s)

Number Of Ingredients 9

Ingredients

1 egg, beaten
1 cup white sugar or 1 cup brown sugar
1 cup chopped suet
2 cups diced apples
1 cup sifted flour
2 cups seedless raisins, plumped
1 teaspoon vanilla
1/2 teaspoon salt
3/4 teaspoon baking soda

Steps:

Gradually add sugar to beaten eggs.
Add suet, raisins, apples, vanilla and flour (sifted with salt and soda).
Note: This should read 1 cup white sugar or 1 cup brown sugar.
Steam 3 hours.
To Steam: Place pudding in well oiled 1 1/2 quart mold, fill 2/3 full. Cover with lid of mold or 2 thicknesses of waxed paper securly tied. Cook in a covered steamer, over boiling water or on a rack in a covered kettle of boiling water. The water should be half the depth of the mold. Add more boiling water as needed.
This was served with either a lemon sauce or a vinegar sauce.
ENJOY!

Nutrition Facts : Calories 424.9, Fat 22.1, SaturatedFat 12.1, Cholesterol 36.6, Sodium 223, Carbohydrate 56, Fiber 2, Sugar 39.9, Protein 3.2

GRANDMA'S SUET PUDDING

Grandma's Suet Pudding image

I have never used this recipe but I recently inherited my grandmother's recipe collection. She cooked desserts for a restaurant in the 30's and later cooked desserts from her home by special requests.

Provided by Susan Rigsby

Categories Desserts Custards and Pudding Recipes

Time 2h10m

Yield 15

Number Of Ingredients 10

Ingredients

1 cup milk
1 teaspoon lemon juice
1 cup chopped suet
1 cup molasses
1 teaspoon baking soda
2 cups all-purpose flour
1 cup raisins
1 egg white, beaten
9 tablespoons confectioners' sugar
vanilla extract to taste

Steps:

Sour the milk by adding the lemon juice.
In a large bowl combine suet, molasses, soured milk, baking soda, flour and raisins. Place batter in a pudding mold or large double boiler and steam, uncovered, for 2 hours.
To make the sauce combine, in a small saucepan, the egg white, confectioner's sugar and vanilla. Heat over medium until thickened. Serve over warm pudding.

Nutrition Facts : Calories 288.6 calories, Carbohydrate 40.6 g, Cholesterol 10.4 mg, Fat 13.1 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 7.2 g, Sodium 104.6 mg, Sugar 17.3 g

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