Country Suet Pudding And Sauce
recipe at a glance
time: 2-5 hrs
serves/makes: 8recipe id: 51101
3 cups all-purpose flour
1 cup molasses
1 cup milk
1 cup seedless raisins
1 cup currants
1 cup Suet; chopped
1 cup apples, chopped
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 dash salt
1 1/2 teaspoon baking soda
1 cup butter
2 cups confectioners' sugar
3 whole eggs
1 teaspoon pure vanilla extract
Combine ingredients except sauce and beat well; divide between two 1-pound coffee cans.
Steam for 4 hours by putting in large pan or Dutch oven that can be covered with a lid. Or make a lid with foil; steam with about 1 inch of water. Serve hot with sauce.
NOTE: The coffee cans make it easy to serve the pudding since the bottom can be cut out and used as a pusher to slide the pudding forward so it can be sliced.
For Sauce: Mix together butter and sugar; add eggs one at a time and beat well. Add vanilla; refrigerate until used for suet pudding.
nutritionNutritional data has not been calculated yet.
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