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.
the egg yolks until they are light and add them to the suet and bread
- 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
- 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
- Serve with any desired sauce.
Makes 8 servings.