Suet pudding and sauce recipe
Suet Pudding and Sauce recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
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- 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
This recipe is from Rowell’s Inn Home Cook Book by Mrs. F. A. Rowell, Simonsville, Vermont
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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