Suet pudding and sauce

Suet Pudding and Sauce recipe


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This recipe is from Rowells Inn Home Cook Book by Mrs. F. A. Rowell, Simonsville, Vermont

Suet Pudding Ingredients
1 cup finely chopped suet
1 cup of milk
1 cup of molasses
3 cups of flour
1 teaspoon soda
1-1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon clove
1/2 teaspoon nutmeg
1 teaspoon cinnamon
raisin, currents, citron (optional)
Sauce Ingredients
1 teaspoon cornstarch
1 cup granulated sugar
2 or 3 tart apples cut into very thin bits
2 Tablespoons creamed butter
Vanilla

Pudding: Dissolve soda in water and add to molasses, milk, and suet. Mix and sift dry ingredients. Combine both mixtures and turn into buttered mould. 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.


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