Grandmas Suet Pudding Recipes

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GRANDMA'S SUET PUDDING



Grandma's Suet Pudding image

I have never used this recipe but I recently inherited my grandmother's recipe collection. She cooked desserts for a restaurant in the 30's and later cooked desserts from her home by special requests.

Provided by Susan Rigsby

Categories     Desserts     Custards and Pudding Recipes

Time 2h10m

Yield 15

Number Of Ingredients 10

1 cup milk
1 teaspoon lemon juice
1 cup chopped suet
1 cup molasses
1 teaspoon baking soda
2 cups all-purpose flour
1 cup raisins
1 egg white, beaten
9 tablespoons confectioners' sugar
vanilla extract to taste

Steps:

  • Sour the milk by adding the lemon juice.
  • In a large bowl combine suet, molasses, soured milk, baking soda, flour and raisins. Place batter in a pudding mold or large double boiler and steam, uncovered, for 2 hours.
  • To make the sauce combine, in a small saucepan, the egg white, confectioner's sugar and vanilla. Heat over medium until thickened. Serve over warm pudding.

Nutrition Facts : Calories 288.6 calories, Carbohydrate 40.6 g, Cholesterol 10.4 mg, Fat 13.1 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 7.2 g, Sodium 104.6 mg, Sugar 17.3 g

GRANDMA'S ENGLISH PUDDING



Grandma's English Pudding image

This recipe was handed down to my mother from my dad's mom. Grandma always served this at Christmas dinner.

Provided by Chef Ronald R.

Categories     Dessert

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 12

2 cups flour
1 teaspoon salt
1/2 lb suet
1 cup raisins
1 cup sugar
2 tablespoons cinnamon
2/3 cup sugar
3 tablespoons cornstarch
2 cups water
1 teaspoon vanilla
1 teaspoon butter
water

Steps:

  • Combine flour and salt and add enough water to make a firm dough. Role out dough and cover with fine chopped suet, raisins, sugar and cinnamon.
  • Roll up like a jelly roll, then role securely in cheese cloth and tie the ends with string.
  • Place in a large pot and cover with water. Bring to a boil and simmer for 1 1/2 hours. Keep water well over the pudding.
  • Mix sauce ingredients and bring to a boil. Simmer to thickness desired and then take off range. Add vanilla or desired flavoring along with butter.
  • Slice pudding, spoon over sauce and serve hot.
  • NOTE: Ask you butcher or friendly meat department for suet.

Nutrition Facts : Calories 1187.3, Fat 55.3, SaturatedFat 30.5, Cholesterol 41.2, Sodium 601.2, Carbohydrate 168.1, Fiber 4.9, Sugar 105.1, Protein 8.6

SUET PUDDING



Suet Pudding image

I remember my grandmother making this for Christmas, my mother used to make it and now I'm preparing it for our Christmas celebration.

Provided by Nancy

Categories     Custards and Puddings

Time 1h

Yield 7

Number Of Ingredients 16

1 cup chopped suet
1 cup raisins
1 cup dark corn syrup
1 cup water
1 teaspoon baking soda
2 teaspoons salt, divided
½ teaspoon nutmeg
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
3 cups all-purpose flour
1 teaspoon baking powder
2 cups milk
1 tablespoon butter
1 cup white sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract

Steps:

  • In a large bowl combine suet, raisins, corn syrup, water, baking soda, 1 teaspoon salt, nutmeg, cinnamon, cloves, flour and baking powder; mix well.
  • Heat batter in a steamer over 1 inch of hot, but not boiling, water. Steam until a toothpick inserted comes out clean.
  • In a medium saucepan over medium heat, combine milk, 1 teaspoon salt, butter, sugar and cornstarch. Stir constantly until mixture thickens; stir in vanilla extract.
  • Serve pudding and sauce warm.

Nutrition Facts : Calories 797.6 calories, Carbohydrate 125.3 g, Cholesterol 29.4 mg, Fat 30.5 g, Fiber 2.2 g, Protein 8.7 g, SaturatedFat 17 g, Sodium 1015 mg, Sugar 44.6 g

GRANDMA'S CHRISTMAS PUDDING



Grandma's Christmas Pudding image

Grandma made this pudding for the holidays. I never cared for it, but my dad loved it! This takes two days, and will tie up your oven for 7-8 hours! NOTE: This uses beef suet as an ingredient. Don't know of any substitute for it.

Provided by Outta Here

Categories     Dessert

Time P20DT8h

Yield 12 serving(s)

Number Of Ingredients 16

1 1/2 lbs raisins
1/2 cup almonds, chopped
2 ounces candied citron peel, finely chopped
2 cups apples, finely diced
1 cup brandy
1 1/2 cups dry breadcrumbs
1 cup suet, finely chopped
1/2 cup sugar
1 cup molasses
3 eggs
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
2 teaspoons lemon rind, grated

Steps:

  • Combine the raisins, almonds, citron, apples, and brandy in a bowl, and allow to sit overnight.
  • The next day, preheat oven to 300°F.
  • Butter a 2-qt. pudding mold (or souffle dish).
  • Combine the fruit mixture with the remaining ingredients, one at a time. Mix well, and turn into pudding mold and cover tightly with parchment paper secured with cotton string.
  • Place a large roasting pan in oven on center rack. Place mold in pan and fill roasting pan with boiling water, halfway up sides of mold. Steam 7 to 8 hours, adding more water if necessary.
  • To serve, loosen the side of the pudding with a knife and invert onto a serving platter.
  • Serve warm, with your favorite hard sauce. (There are several variations posted here on Zaar).

Nutrition Facts : Calories 626.7, Fat 23.1, SaturatedFat 10.7, Cholesterol 59.4, Sodium 348.7, Carbohydrate 90.5, Fiber 4.1, Sugar 60.9, Protein 7

GRANNY COOK'S CHRISTMAS PUD



Granny Cook's Christmas pud image

If you prefer a lighter, fruity Christmas pudding, share Sarah Cook's family recipe, which makes three sizes of pud

Provided by Sarah Cook

Categories     Dessert

Time 4h10m

Yield Makes 1 large, 1 medium and 1 small pud

Number Of Ingredients 13

450g currants
225g sultanas
175g raisins
juice and zest 2 lemons
1 very large carrot , grated
350g light soft brown sugar
100g golden syrup
100g mixed peel
350g breadcrumbs
350g suet
350g self-raising flour
440ml can stout
3 eggs

Steps:

  • Place everything but stout and eggs into your largest bowl and mix. Add stout and eggs, and stir everything together. Spoon into pudding basins - we used 1 x 2 litre, 1 x 1 litre and 1 x 500ml basins. Cover with pleated greaseproof paper and foil and secure with string.
  • Lower the puds into saucepans with upturned saucers or scrunched-up bits of foil in the bottom (so the puds don't touch the bottom), then fill with water from the kettle until it comes halfway up the sides of the basins. Simmer the small pud for 1½ hrs, medium for 2½ hrs and large for 3½ hrs (topping up with water as necessary). Cool, then store in a cool, dry cupboard for up to 1 year.
  • To serve, re-boil puds as above to heat through, 1½ hrs for small, 2½ hrs for medium and 3½ hrs for large (top up as necessary). Turn onto a plate, decorate, and serve.

Nutrition Facts : Calories 307 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 35 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium

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