Suet Pudding And Sauce Recipe 45

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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

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

SUET PUDDING



Suet Pudding image

I remember my grandmother making this for Christmas, my mother used to make it and now I'm preparing it for our Christmas celebration.

Provided by Nancy

Categories     Desserts     Custards and Pudding Recipes

Time 1h

Yield 7

Number Of Ingredients 16

1 cup chopped suet
1 cup raisins
1 cup dark corn syrup
1 cup water
1 teaspoon baking soda
2 teaspoons salt, divided
½ teaspoon nutmeg
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
3 cups all-purpose flour
1 teaspoon baking powder
2 cups milk
1 tablespoon butter
1 cup white sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract

Steps:

  • In a large bowl combine suet, raisins, corn syrup, water, baking soda, 1 teaspoon salt, nutmeg, cinnamon, cloves, flour and baking powder; mix well.
  • Heat batter in a steamer over 1 inch of hot, but not boiling, water. Steam until a toothpick inserted comes out clean.
  • In a medium saucepan over medium heat, combine milk, 1 teaspoon salt, butter, sugar and cornstarch. Stir constantly until mixture thickens; stir in vanilla extract.
  • Serve pudding and sauce warm.

Nutrition Facts : Calories 797.6 calories, Carbohydrate 125.3 g, Cholesterol 29.4 mg, Fat 30.5 g, Fiber 2.2 g, Protein 8.7 g, SaturatedFat 17 g, Sodium 1015 mg, Sugar 44.6 g

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

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

CHRISTMAS PUDDING AKA SUET PUDDING



Christmas Pudding Aka Suet Pudding image

My Grandmother made this every Thanksgiving. I couldn't wait to go visit her to get a bowl. It's very rich and you can't eat very much. Don't let the ingredients keep you from making it. It wonderful.

Provided by Mimi Hall

Categories     Dessert

Time 3h30m

Yield 12 serving(s)

Number Of Ingredients 15

1 cup molasses
1 cup chopped suet
1 cup sour milk
3 1/2 cups flour
1 cup raisins
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup oleo, melted in fry pan
1/4 cup flour
boiling water, as needed
nutmeg
vanilla
sugar

Steps:

  • Mix all ingredients together. Divide batter into either 3 one pound coffee cans {mold} or 1 three pound coffee can {mold}that have been greased well. Cover open end with cheesecloth and rubber band Steam for 3 hours.
  • {It freezes well}.
  • Nutmeg Sauce.
  • 1/4 cup. oleo melted in fry pan.
  • Stir in flour about 1/4 cup flour.
  • Mix with boiling water to gravy consistency. Flavor with nutmeg, vanilla and sugar to taste.
  • Pudding and sauce is best when served warm.

Nutrition Facts : Calories 467.9, Fat 22.7, SaturatedFat 11.1, Cholesterol 14.9, Sodium 365, Carbohydrate 61.5, Fiber 1.6, Sugar 23.9, Protein 5.4

SUET PUDDING AND SAUCE RECIPE - (4/5)



Suet Pudding And Sauce Recipe - (4/5) image

Provided by á-174942

Number Of Ingredients 20

SUET PUDDING:
1 cup finely-chopped suet
1 cup milk
1 cup molasses
3 cups flour
1 teaspoon soda
1 1/2 teaspoons salt
1/2 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1 teaspoon cinnamon
Raisins (optional)
Currents (optional)
Citron (optional)
SAUCE:
1 teaspoon cornstarch
1 cup granulated sugar
2 tart apples - (to 3) cut very thin bits
2 tablespoons creamed butter
Vavilla to taste

Steps:

  • Pudding: Dissolve soda in water and add to molasses, milk, and suet. Mix and sift dry ingredients. Combine both mixtures and turn into buttered mold. Cover and steam 3 hours. Raisins and currants and citron may be added. Sauce: Mix cornstarch with granulated sugar. Pour 1 cup hot water over mixture and let boil. Slice the tart apple bits into the boiling syrup and let the whole boil until the apple is clear and semi-transparent. Pour this onto the creamed butter. Flavor with vanilla. When ready to serve, the sauce should be of the consistency of syrup. This recipe goes with "New England Boiled Dinner" (see recipe). This recipe yields ?? servings.

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