For a richer flavor, consider using beef suet. Ensure it is finely chopped for even distribution. If you don't have a pudding mold, a heatproof bowl covered tightly with foil works just as well. Steaming is crucial for the pudding's texture; avoid boiling the water too vigorously. The glaze can be adjusted to your preference. Add a pinch of salt or a squeeze of lemon juice to balance the sweetness.
Grandma's Suet Pudding
-
PREP TIME10 mins
-
COOK TIME2 hrs
-
TOTAL TIME2 hrs 10 mins
-
SERVING15 People
-
VIEWS31
A deeply comforting and nostalgic dessert, this Suet Pudding is a celebration of simple ingredients transformed into a rich and satisfying treat. Steamed to perfection, it's a heartwarming classic perfect for chilly evenings.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate41 g
-
Cholesterol10 mg
-
Fiber1 g
-
Protein3 g
-
Saturated Fat7 g
-
Sodium105 mg
-
Sugar17 g
-
Fat13 g
-
Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Step 1: Sour the Milk (5 minutes). In a small bowl, combine the milk and lemon juice. Stir gently and set aside to allow the milk to sour slightly.
02
Step
5 mins
Step 2: Combine Dry and Wet Ingredients (10 minutes). In a large mixing bowl, combine the chopped suet, molasses, soured milk, baking soda, flour, and raisins. Mix well until a thick batter forms.
03
Step
5 mins
Step 3: Steam the Pudding (2 hours). Transfer the batter into a well-greased pudding mold or a large, heatproof bowl suitable for a double boiler. Cover tightly with a lid or aluminum foil. Steam over simmering water for 2 hours, ensuring the water level remains constant. Check for doneness by inserting a skewer into the center; it should come out clean.
04
Step
2 hrs
Step 4: Prepare the Vanilla Glaze (5 minutes). While the pudding is steaming, prepare the glaze. In a small saucepan, combine the beaten egg white, confectioners' sugar, and vanilla extract. Cook over medium heat, stirring constantly, until the glaze thickens slightly.
05
Step
7 mins
Step 5: Serve (2 minutes). Once the pudding is cooked, carefully remove it from the mold or bowl. Slice and serve warm, drizzled generously with the vanilla glaze.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Neil Hermiston
Jul 1, 2025I was a little intimidated by the suet, but it was surprisingly easy to find. The pudding turned out beautifully!
Rosalinda Labadie
Jun 13, 2025My family absolutely loved this pudding! It's definitely a new holiday tradition.
Rupert Russel
Apr 16, 2025This recipe is a real gem! It took me back to my childhood. The pudding was so moist and flavorful.
Krystal Marquardt
Mar 30, 2025The steaming process seemed a bit daunting at first, but it was actually quite simple. Just be sure to keep an eye on the water level.
Maybelle Roob
Mar 7, 2025The sauce is the perfect complement to the rich pudding. I added a little rum, as suggested, and it was divine!
Kiel Rippin
Feb 23, 2025This recipe is a keeper! I've already made it twice in the last month.
Caden Champlin
Feb 14, 2025I had trouble finding suet, so I used butter instead. It was still delicious, but I'm curious to try it with suet next time.
Marcelina Dicki
Jan 28, 2025I recommend using high-quality molasses for the best flavor.