Suet Pudding Sauce Hilma Kinney Recipes

SUET PUDDING

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.

GRANDMA'S SUET PUDDING

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.

SUET PUDDING AND SAUCE RECIPE - (4/5)

Steps:

• Pudding: Dissolve soda in water and add to molasses, milk, and suet. Mix and sift dry ingredients. Combine both mixtures and turn into buttered mold. Cover and steam 3 hours. Raisins and currants and citron may be added. Sauce: Mix cornstarch with granulated sugar. Pour 1 cup hot water over mixture and let boil. Slice the tart apple bits into the boiling syrup and let the whole boil until the apple is clear and semi-transparent. Pour this onto the creamed butter. Flavor with vanilla. When ready to serve, the sauce should be of the consistency of syrup. This recipe goes with "New England Boiled Dinner" (see recipe). This recipe yields ?? servings.

CHRISTMAS PUDDING AKA SUET PUDDING

Steps:

• Mix all ingredients together. Divide batter into either 3 one pound coffee cans {mold} or 1 three pound coffee can {mold}that have been greased well. Cover open end with cheesecloth and rubber band Steam for 3 hours.
• {It freezes well}.
• Nutmeg Sauce.
• 1/4 cup. oleo melted in fry pan.
• Stir in flour about 1/4 cup flour.
• Mix with boiling water to gravy consistency. Flavor with nutmeg, vanilla and sugar to taste.
• Pudding and sauce is best when served warm.

SUET PUDDING

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.

JILL'S GG ROAST SUET PUDDING

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.