Old-Fashioned Suet Pudding Recipe




Old-Fashioned Suet Pudding Ingredients

1 cup suet, chopped fine
1 cup molasses
1 cup milk
3 cup sifted flour
1 tsp baking soda
4 tsp baking powder
2 tsp pumpkin pie spice or
1 tsp cinnamon and
1 tsp nutmeg and
1/2 tsp allspice
1 cup raisins
1 cup nutmeats
1 cup dates, citron, currants,
1 cup citron
1 cup currants
1/2 cup prunes

HARD SAUCE

1/2 cup soft butter
1 1/2 cup confectioners' sugar, sifted
1 tsp vanilla or rum extract

FOAMY SAUCE

1 cup confectioners' sugar, sifted
1/2 cup soft butter or margarine
2 egg yolks, beaten
2 egg whites, stiffly beaten
1 tbsp brandy or rum

A Recipe for
Old-Fashioned Suet Pudding

 

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This is a recipe for Old-Fashioned Suet Pudding from the recipe cookbook of Recipes-to-go (Dessert)


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Old-Fashioned Suet Pudding

“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.”

Art Buchwald






Old-Fashioned Suet Pudding Directions

Mix all together and pour into two well-greased molds (such as 1 lb.
coffee cans and cover with foil.) Do not fill over 2/3 full. Steam 2
hours in covered kettle. Serve with foamy sauce or hard sauce. May be
frozen.

HARD SAUCE: (Use for puddings.) Cream butter with confectioners'
sugar until light and fluffy. Add vanilla. Chill. Makes 8-10
servings of sauce

FOAMY SAUCE: (Use for puddings or cakes.) In top of double boiler
cream confectioners' sugar and butter. Add egg yolks. Cook over
simmering water, stirring constantly, until thickened. Fold in egg
whites and brandy or rum. Serve warm. Makes 4-6 servings sauce.

Source: Suet Pudding from personal recipe files. Dessert sauces from
Woman's Day Encyclopedia of Cookery.

Shared and MM by Judi M. Phelps. jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com

Serves: 2

 

 

 

 

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Old-Fashioned Suet Pudding Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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