Recipe: Suet Pudding

  •  1 cup suet.
  •  1 cup molasses.
  •  3 cups flour.
  •  1/2 tsp. salt.
  •  1 cup raisins.
  •  1 cup milk.
  •  1 tsp. cinnamon.
  •  2 tsps. baking powder.

Chop the suet very fine. Stone the raisins. Add the molasses to the suet, then the milk: mix well and add the salt, flour and cinnamon. Beat vigorously for 2 or[113] 3 minutes, then add the raisins. Rub in the flour, to which has been added the baking powder; mix thoroughly, turn into a buttered mould, steam for 3 hours.

The Fun of Cooking, by Caroline French Benton (Year 1915)