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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Mom's Suet Pudding (Tina Williams) Recipe

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This recipe for Mom's Suet Pudding (Tina Williams) is from The White Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 C Suet, cut into fine pieces
2 C flour
2 tsp baking powder (scant)
1 tsp salt
1/4 to 1/2 C sugar
1/4 tsp nutmeg
1 T vanilla
2 eggs, beaten
little less than 1/2 C milk
Directions:
Directions:
Work flour and Suet together as in a pie crust. Add 1 3/4 C raisins, some date if you want them, also gum drops or candied orange slices cut up in small pieces. Take some of the flour and add to raisins or orange slices and cover with flour. Add some of the milk and all the eggs to the dough. Add sugar, salt, & spices, then flour suet, baking powder, salt and just mix it together and hold. Don't stir the dough like you do a cake. If it is to stiff, add some more milk. The dough must be thicker than cake. It usually doesn't take the 1/2 C milk. Have water boiling in the bottom of a double boiler pan. Tie the dough in a White cloth and leave room for the pudding to expand. Tie the top with a stringand place in top of double boiler pan, cover and cook for 3 hours. DO NOT LET THE WATER BOIL DRY, add more boiling water and don't let it boil dry.

The Dippy Sauce for this is as follows, do not use an electric mixer for this portion:
1/2 C sugar, 1 T corn starch, dash of salt, 1 C boiling water, 1/4 C cream (optional). Cook until clear then take off burner and add 3 T butter (not margarine), 1 tsp vanilla, This will make 1 1/4 to 1 1/2 C dippy.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
unknown
Personal Notes:
Personal Notes:
I have a hand written copy of this recipe from Grandma White. I tried to type this as she had it written, modified slightly for clarity. I always enjoyed this until I discovered what Suet was...however I think this recipe should be in the cookbook. BART

 

 

 

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