Suet Pudding

Name: Suet Pudding
Total time: 3 h
Yield: 8 servings
Ingredients: 3 cups flour; 1 teaspoon baking soda; 1 1/2 teaspoons salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1/2 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; 1 cup finely chopped kidney suet (membranes removed); 1 cup molasses; 1 cup milk; 1 1/2 cups seeded muscat raisins, floured

By Robert Farrar Capon

Total Time: 3 hours
Rating: (0)
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Ingredients

Yield:8 servings

3cups flour
1teaspoon baking soda
1½teaspoons salt
1teaspoon ground cinnamon
½teaspoon ground cloves
½teaspoon ground ginger
½teaspoon ground nutmeg
1cup finely chopped kidney suet (membranes removed)
1cup molasses
1cup milk
1½cups seeded muscat raisins, floured

Ingredient Substitution Guide

Preparation

Step 1
Sift together into a bowl the flour, baking soda, salt, cinnamon, clove, ginger and nutmeg. Add the suet, molasses, milk and raisins and mix thoroughly.
Step 2
Pack the mixture into a buttered pudding mold or suitable bowl and steam for 3 hours. (A steamer can be made of any deep, coverable pot: simply put some mason jar screw bands in the bottom, stand the mold on them and add water until it comes halfway up the mold. Cover and steam.) Serve with hard sauce.