"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Mrs. Daudey's Suet Pudding Recipe

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This recipe for Mrs. Daudey's Suet Pudding, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ann Standridge
Added: Friday, July 29, 2005


Pudding -

1 c. finely chopped suet
1 c. molasses (large)
1 tsp. baking soda (dissolved in a little hot water)
1 c. milk
3 c. flour
1 c. raisins
1 c. currants
1/2 tsp. cloves
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
A little all spice
1 egg - put in last

Butter sauce -

2 c. sugar
1 cup boiling water
2 T. flour
1/2 lb. butter
Brandy or vanilla

Mix all the pudding ingredients together. Steam 3 hours in a well-greased pan, bowl, or mold. Serve with a butter sauce.
Butter sauce - Dissolve sugar in water. Thicken with the flour. Once thick, add the butter. Season to taste with the brandy or vanilla.

Personal Notes:
Personal Notes:
Mrs. Daudy took care of my mother, Katherine Cogswell, after her mother died.




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