Suet Pudding

Suet is the hard white fat on the kidneys and loins of cattle, sheep, and other animals. It is used to make foods including puddings, pastry, and mincemeat.
Suet is not common in the U.S., but our British friends use this ingredient quite a bit. I almost didn’t put this recipe here, but thought that if nothing else, it would be an interesting read. I don’t even know if we can buy suet here in the U.S. Maybe any European visitors who read this recipe can give a thoughts on this recipe and suet. You can substitute shortening for the suet, it will affect the the texture but is a better substitute than butter.

2 C finely chopped apples
3 C soft bread crumbs
1 C raisins
1 tsp cinnamon
1/2 tsp mace
1/2 C finely chopped citron or candied orange peel
1/2 C finely chopped suet
2 eggs lightly eaten
1/2 tsp salt
1/2 C molasses
1 C milk
1 Tbsp cornstarch

1. Combine first 6 ingredients in bowl, then work in suet. Mix remaining ingredients separately, then stir into suet mixture.
2.Put into top of ungreased 2-quart double boiler and steam over simmering water; adding more boiling water as necessary for 2 1/2 hours, or until done, unmold from pan.
3. This is traditionally served with a sauce, I don’t know the traditional sauce, but I have read that a hard sauce would be good with it.

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