"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Suet Pudding, by Wilma Stanton, is from Stanton Family Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 1/2 cup flour 1 tsp cinnamon 1/2 tsp allspice 1 tsp cloves 1/2 tsp nutmeg 1 C brown sugar 1 C sour milk (if not sour 1 T vinegar will sour it)
1 heaping tsp baking soda 1 cup chopped suet 1 cup raisins 1/2 cup nut meats (I usually do not add) Sauce: 1/2 C sugar 2 T. cornstarch 1/4 tsp salt 2 cups boiling water 1/4 cup butter 1 tsp rum
2 1/2 cup flour 1 tsp cloves 1 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp allspice mix & add 1 cup br sugar 1 cup sour milk ( if not sour 1 T vinegar will sour milk) add 1 heaping tsp soda to sour milk 1 cup chopped suet 1 cup raisins 1/2 cup nut meats (I usually do not add)
Put in greased & floured pan and steam 3 hours
Sauce combine 1/2 cup sugar 2 T. cornstarch 1/4 tsp salt Add 2 cups water boiling water to dry ingedients. Boil 5 minutes. Remove from heat & Add 1/4 cup butter and 1 tsp rum
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