Can anyone tell me the recipie for suet pudding? My gran used to make these, modern cook books no good.?
Question:
Answer:
Buy a pack of Atora suet and you will see that it has a recipe on the side.
Also see this site for loads of recipies
Hi, try Delia Smith's website.I love to follow her traditional recipies:
http://www.deliaonline.com/cookery-schoo...
Grandma's Suet Pudding
INGREDIENTS
* 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
DIRECTIONS
1. Sour the milk by adding the lemon juice.
2. 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.
3. 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 PuddingSUBMITTED BY: Nancy
"I remember my grandmother making this for Christmas, my mother used to make it and now I'm preparing it for our Christmas celebration."
Original recipe yield:
6 to 8 servings
PREP TIME 30 Min
COOK TIME 30 Min
READY IN 1 Hr
US METRIC
SERVINGS About scaling and conversions
INGREDIENTS
1 cup chopped suet
1 cup raisins
1 cup dark corn syrup
1 cup water
1 teaspoon baking soda
2 teaspoons salt, divided
1/2 teaspoon nutmeg
1 teaspoon ground cinnamon
1/4 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
DIRECTIONS
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 INFORMATION
Servings Per Recipe: 7
Amount Per Serving
Calories: 796
Total Fat: 30.5g
Cholesterol: 29mg
Sodium: 1011mg
Total Carbs: 124.9g
Dietary Fiber: 2.2g
Protein: 8.7g
VIEW DETAILED NUTRITION
About: Nutrition Info
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Make it a Meal with this Recipe
450g (1lb) Flour
285ml (½ pint) Milk or Water
170g (6oz) Suet, finely chopped
½ saltspoon Salt
½ saltspoon Pepper
Mix the suet well with the flour.
Add the salt and pepper and make into a smooth paste with the milk or water.
Tie the pudding in a floured cloth, or put it into a buttered basin.
Boil from 2½ to 3 hours.
To enrich it, substitute 3 beaten eggs for some of the milk or water and increase the proportion of suet.
Time: 2½ to 3 hours.
Sufficient for 5 or 6 persons.
Seasonable at any time.
Note: When there is a joint roasting or baking, this pudding may be boiled in a long shape and then cut into slices a few minutes before dinner is served: these slices should be laid in the dripping pan for a minute or two and then browned before the fire.
Most children like this accompaniment to roast meat.
Where there is a large family of children and the means of keeping them are limited, it is a most economical plan to serve up the pudding before the meat: as, in this case, the consumption of the latter article will be much smaller than it otherwise would be.
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