2 1/2 cups All-purpose flour 1 teaspoon Baking soda 1 teaspoon ground Cinnamon 1 teaspoon ground Cloves 1 cup Ground suet 1/2 teaspoon Salt 2/3 cup Sugar 1 cup Buttermilk 1 cup Raisins 1 cup Chopped nuts 1 cup firmly packed Brown sugar 1 1/2 tablespoons Cornstarch 1 cup Water 1/4 cup Butter 1/2 teaspoon Nutmeg 1 teaspoon Vanilla
Level of Difficulty:
3 Hours 30 Minutes
This recipe is said to be about 100 years old.
They used to use old coffee cans instead of pudding molds to form the pudding.
Mix flour with baking soda, cinnamon, cloves, suet, salt and sugar. Stir buttermilk into dry ingredients. Add raisins and nuts and stir until thoroughly combined.
Spoon mixture into 2 greased 2 quart pudding molds; cover with greased aluminum foil. Place on a rack in large kettle or Dutch oven adding enough boiling water to come halfway up the side of the mold.
Steam covered for 3 hours or until wooden pick inserted into the center comes out clean. The water should be bubbling, not boiling.
Remove the mold from the water and let stand for about 10 minutes. With a knife, loosen pudding around edge of mold and turn out.
Spicy Butter Sauce: Combine brown sugar and cornstarch in small saucepan, stir in water. Cook over medium heat, stirring constantly, until thick and bubbly. Add butter, nutmeg and vanilla; blend well. Serve hot over Suet Pudding.
This dish keeps in the refrigerator for at least a week and freezes very well.