Suet Pudding Amy Kinney Recipes

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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     Desserts     Custards and Pudding Recipes

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

SUET PUDDING



Suet Pudding image

Provided by Robert Farrar Capon

Categories     side dish

Time 3h

Yield 8 servings

Number Of Ingredients 11

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

Steps:

  • 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.
  • 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.

Nutrition Facts : @context http, Calories 636, UnsaturatedFat 10 grams, Carbohydrate 91 grams, Fat 28 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 15 grams, Sodium 410 milligrams, Sugar 49 grams, TransFat 0 grams

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

JILL'S GG ROAST SUET PUDDING



Jill's GG Roast Suet Pudding image

Roast Suet Pudding for Lamb or Beef

Provided by webellis40

Time 40m

Yield Serves 10

Number Of Ingredients 0

Steps:

  • Sift Self raising floor, add Suet baking powder and salt and mix or blend until smooth (no lumps of suet)
  • Whilst blending/mixing add enough warm water to bring mixture into soft dough (not too wet or dry)
  • Once the Roast Joint is removed for resting roughly roll dough into rough roasting tray size (not too heavy handed as the mixture will not rise) and sit into roasting juices. baste with juices and place in oven for 25mins or until golden brown. Oven Temp around 180-200C/gas 7-8
  • baste at least twice through out cooking time, allow 10-15mins before first baste (allowing for the dough to rise)
  • Please note the dough does not rise significantly, only about double.

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