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  • Suet pudding and sauce recipe

Suet pudding and sauce recipe

Posted on Mar 13th, 2017
by Matthew
Categories:
  • Recipes

Suet Pudding and Sauce recipe


⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.

By thesmartcookiecook.comA recipe of Suet pudding and sauce recipe. Click here to view.
4.6154
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

Instructions:

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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Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice.

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