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Suet Fruit Pudding

Steamed puddings in which suet and fruit form two of the ingredients are excellent cold-weather desserts. Such puddings are usually made around the holidays, and under proper conditions will keep for a long time. The recipe provided here gives directions for making an excellent pudding of this kind.


3/4 cup suet
2½ stale bread crumbs
2 egg yolks
1/4 cup milk
1 cup brown sugar
Grated rind of 1 lemon
1 tablespoon lemon juice
1½ cups raisins
1/2 cup molasses
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon grated nutmeg
1/4 teaspoon cloves
1/2 teaspoon soda
1/2 cup flour
2 egg whites


  • Force the suet through a food chopper or chop very fine. Then work it with the hands until it is creamy; add the bread crumbs to the suet and mix well.
  • Beat the egg yolks until they are light and add them to the suet and bread crumbs.
  • Add the milk. Add the sugar, grated lemon rind, lemon juice, the raisins, cut into pieces, and molasses.
  • Sift together the salt, spices, soda, and flour, and sift these into the mixture; mix thoroughly.
  • Fold in the whites of the eggs beaten until they are stiff.
  • Turn pudding mixture into a buttered mold, adjust the cover, and steam for about 3 hours.
  • Serve with any desired sauce.

Makes 8 servings.

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Helpful Tips
Many baked pudding recipes are quite as good boiled.

As a safe rule boil the pudding twice as long as you would bake it.

When pastry or baked puddings are not done through, and yet the outside is sufficiently brown, cover them over with a piece of white paper until thoroughly cooked; this prevents them from getting burnt.

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