Suet pudding is a classic old-fashioned dessert that hails from British and early American culinary traditions. Typically steamed or boiled, this hearty pudding was a staple in winter months, offering a comforting, rich sweetness that made use of pantry staples like flour, molasses, raisins, and suet (beef fat). This handwritten recipe reflects early 20th-century home baking methods, combining warm spices like cinnamon and cloves for depth of flavor. It’s finished with a white fudge sauce, an indulgent touch of sweetness poured over the dense, moist pudding. Its nostalgic charm and simple ingredients make it a timeless dessert that bridges rustic tradition and cozy comfort.
Ingredients
For the Pudding:
- 1 egg
- 1 cup milk
- 1 cup molasses
- 1 cup raisins
- 3 cups flour
- 1 cup suet (finely chopped)
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp cloves
For the White Fudge Sauce:
- 2 cups brown sugar
- ½ cup milk
- ¾ cup nuts (chopped, optional)
Instructions
Step 1: Prepare the Batter
- In a large bowl, beat the eggs. Add milk, molasses, and raisins, mixing until combined.
Step 2: Combine Dry Ingredients
- In another bowl, sift together flour, baking soda, cinnamon, and cloves. Add the suet and stir to coat evenly.
Step 3: Mix Batter and Dry Ingredients
- Gradually fold the dry ingredients into the wet mixture until just combined.
Step 4: Steam or Bake the Pudding
- Pour into a greased pudding mold or baking dish. Steam for about 1½ hours or bake at 325°F (163°C) for about 1 hour, until firm and springy to touch.
Step 5: Make the White Fudge Sauce
- In a saucepan, combine brown sugar and milk. Boil until the mixture reaches the soft ball stage (around 235°F / 113°C). Remove from heat.
Step 6: Add Nuts and Beat
- Stir in the nuts and beat the mixture until it thickens and just begins to set.
Step 7: Serve
- Slice the warm pudding and pour the white fudge sauce over each portion before serving.
Tips
- Steam the pudding in a well-greased mold or bowl covered tightly to prevent water from dripping in.
- If suet is unavailable, cold grated butter can substitute, though flavor/texture will differ slightly.
- Add more raisins or mixed dried fruit for a richer Christmas-style pudding.
- Serve warm with the included “white fudge” sauce for authentic old-fashioned sweetness.
- A pinch of salt can enhance the spices and molasses flavor.
- Wrap the lid tightly with foil or cloth when steaming to maintain moisture.
- Let the pudding rest 10 minutes before unmolding so it releases cleanly.
- For stronger spice, increase cinnamon and cloves slightly to taste.
- Store leftovers wrapped; reheat by gentle steaming to keep the moist texture.
- Nuts can also be added to the pudding batter, not just the fudge sauce, if desired.
Nutrition
Calories: 520kcalCarbohydrates: 78gProtein: 6gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 120mgSodium: 210mgPotassium: 420mgFiber: 2gSugar: 55gVitamin A: 180IUVitamin C: 1mgCalcium: 75mgIron: 2.5mg
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