Grandma's Suet Pudding9 Reviews
- Prep: 10 min
- Cook: 2 hr
- Ready In: 2 hr 10 min
“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.” - by Susan Rigsby
Original recipe yields 15 servings
- 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.
Amount Per Serving (15 total)
- 289 cal
- 13.1 g
- 40.6 g
Based on a 2,000 calorie diet
Reviews (9)Rate This Recipe
"This recipe is very close to one that my family has always enjoyed.It really is delicious.For those who find it difficult to use the suet,try substituting applesauce.It tastes the same,without the hea..." See morelth hazards."
"Very similar to a recipe that has been a holiday tradition for years. The applesauce is a great idea and delivered the same great taste. For a little different sauce, try creating a lemon butter sauce..." See more to pour over the top."
"Our family has been making a similer recipe since the early 1900's based on an old Scottish traidition. For those who are unsure, Suet is a specific fat which is typically discarded at the butcher. If..." See more you request it, they will typically give it to you several pounds for under a dollar. Only major difference is after refridgerating the loaf, we slice it and fry it for breakfast with eggs. Overall it tastes a lot like Cinnamon Raisen bread... :-)"
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