Suet Pudding

Ingredients

• 2 eggs
• 1 cup milk
• A cup molasses
• y2 cup finely chopped suet
• 1 teaspoon salt
• 2 teaspoons Royal Baking Powder
• 3 scant cups flour
• spices to taste
• 1 cup mixed chopped fruit

Method

1. 1

   Steam 2 hours and serve with a soft sauce.

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 46. The excerpt below is the record exactly as published.

1 teaspoon salt, y2 cup chopped suet, 1 tablespoon ginger (ginger may be omitted if not liked), A cup molasses — not syrup. Pour milk slowly on meal, stirring constantly to avoid lumps ; add molasses, salt, and ginge r. Cook in double boiler 20 minutes . When cold add suet; beat well to mix ingre¬ dients. Pour into buttered pudding-dish and bake two hours in slow oven. If baked too rapidly it will not “whey,” which is the dis¬ tinction of the genuine old-fashioned Indian ndding. Cover for first hour of baking, erve with cream. Raisin Pudding. — 1 cup finely chopped suet, y2 cup sugar, 2 eggs, y2 cup milk, 1 cup entire wheat flour, 1 teaspoon Royal Baking Powder, 1 cup floured raisins. Steam 3 hours. Serve with liquid sauce. Lemon Pudding. — 1 cup sugar, 4 eggs, 2 tablespoons corn-starch, 2 lemons, juice of both, grated rind of one, 1 pint milk, 1 table¬ spoon butter. Heat the milk to boiling, stir in com-starch, wet with few spoonfuls of cold water. Boil 5 minutes, stirring constantly. While hot mix in the butter and set away to cool. Beat the yolks light, add the sugar, mixing very thoroughly before putting in the lemon juice and grated rind. Beat this to a stiff cream and add gradually to the com- starch milk when latter is cold. Stir all smooth, put in buttered pudding-dish and bake until firm. Cover when done with meringue of whites of eggs. To be eaten cold. Serve with wafers. Lemon Suet Pudding. — 3 cups stale bread, 1 cup suet, y2 cup sugar, mixed with 1 tea¬ spoon Royal Baking Powder, 4 eggs, 1 table¬ spoon extract lemon, 1A pints milk, pinch salt. Grate bread, chop suet, freed of skin, very fine, put them in bowl ; add sugar, eggs, beaten, salt, and extract; pour over boiling milk, stirring it the while ; let it stand 30 min¬ utes, covered, then pour into well-buttered pudding-dish ; bake in moderate oven 40 min¬ utes; serve with sugar sauce. Peach Cottage Pudding. — Make a batter with y2 cup sugar, 3 tablespoons melted but¬ ter, 1 beaten egg, 1 cup milk, 2 cups flour, l A teaspoons Royal Baking Powder. Stir in 2 cups sliced peaches, bake in a loaf and serv e with hard sauce. Fine Peach Pudding. — Fill pudding-dish with whole peeled peaches, pour over 1 pint water, cover, and bake till peaches are tender. Drain off juice and let cool. Add to it 2 cups milk, 4 beaten eggs, 1 scant cup flour mixed with 1 teaspoon Royal Baking Powder, 1 cup sugar, 1 tablespoon melted butter, pinch salt. Beat hard 4 minutes, pour over peaches in dish, bake to rich brown and serve with cream. Suet Pudding. — 2 eggs, 1 cup milk, A cup molasses, y2 cup finely chopped suet, 1 tea¬ spoon salt, 2 teaspoons Royal Baking Powder, 3 scant cups flour, spices to taste, and 1 cup mixed chopped fruit

Cook this with the app: pantry check, scaling, and the assistant.