Recipe: Suet Fruit Pudding

Steamed PUDDINGs in which suet and fruit form two of the ingredients are excellent cold-weather desserts. Such PUDDINGs are usually made around the holidays, and under proper conditions will keep for a long time. The accompanying recipe gives directions for making an excellent PUDDING of this kind.

(Sufficient to Serve Eight)

  •  3/4 c. suet
  •  2-1/2 stale bread crumbs
  •  2 egg yolks
  •  1/4 c. milk
  •  1 c. brown sugar
  •  Grated rind of 1 lemon
  •  1 Tb. lemon juice
  •  1-1/2 c. raisins
  •  1/2 c. molasses
  •  1/2 tsp. salt
  •  1 tsp. cinnamon
  •  1/2 tsp. grated nutmeg
  •  1/4 tsp. cloves
  •  1/2 tsp. soda
  •  1/2 c. flour
  •  2 egg whites

Force the suet through a food chopper or chop very fine. Then work it with the hands until it is CREAMy and to it add the bread crumbs. Beat the egg yolks until they are light and add them to the suet and bread crumbs. Add the milk. Add the sugar, grated lemon rind, lemon juice, the raisins, cut into pieces, the molasses, and milk. Sift together the salt, spices, soda, and flour, and sift these into the mixture. Mix thoroughly, fold in the whites of the eggs beaten until they are stiff, turn into a buttered mold, adjust the cover, and steam for about 3 hours. Serve with any desired Sauce.

Woman’s Institute Library of Cookery, Vol. 4
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)