Best 3 Suet Pudding Recipes
**Steamed Suet Pudding: A Timeless British Treat**
Indulge in the timeless British tradition of steamed suet pudding, a classic dessert that has delighted taste buds for generations. This delectable pudding is made with a rich combination of suet, flour, dried fruits, and warm spices, creating a moist and flavorful treat. Whether you prefer a traditional suet pudding recipe or a modern twist with added flavors like apples, lemon, or syrup sponge, this versatile dish offers endless possibilities to satisfy your sweet cravings. Discover the secrets to creating the perfect steamed suet pudding, from choosing the right ingredients to mastering the steaming technique, and explore a collection of irresistible recipes that will become favorites in your kitchen.
SUET PUDDING
I remember my grandmother making this for Christmas, my mother used to make it and now I'm preparing it for our Christmas celebration.
Provided by Nancy
Categories Desserts Custards and Pudding Recipes
Time 1h
Yield 7
Number Of Ingredients 16
Steps:
- In a large bowl combine suet, raisins, corn syrup, water, baking soda, 1 teaspoon salt, nutmeg, cinnamon, cloves, flour and baking powder; mix well.
- Heat batter in a steamer over 1 inch of hot, but not boiling, water. Steam until a toothpick inserted comes out clean.
- In a medium saucepan over medium heat, combine milk, 1 teaspoon salt, butter, sugar and cornstarch. Stir constantly until mixture thickens; stir in vanilla extract.
- Serve pudding and sauce warm.
Nutrition Facts : Calories 797.6 calories, Carbohydrate 125.3 g, Cholesterol 29.4 mg, Fat 30.5 g, Fiber 2.2 g, Protein 8.7 g, SaturatedFat 17 g, Sodium 1015 mg, Sugar 44.6 g
GRANDMA'S SUET PUDDING
I have never used this recipe but I recently inherited my grandmother's recipe collection. She cooked desserts for a restaurant in the 30's and later cooked desserts from her home by special requests.
Provided by Susan Rigsby
Categories Desserts Custards and Pudding Recipes
Time 2h10m
Yield 15
Number Of Ingredients 10
Steps:
- Sour the milk by adding the lemon juice.
- In a large bowl combine suet, molasses, soured milk, baking soda, flour and raisins. Place batter in a pudding mold or large double boiler and steam, uncovered, for 2 hours.
- To make the sauce combine, in a small saucepan, the egg white, confectioner's sugar and vanilla. Heat over medium until thickened. Serve over warm pudding.
Nutrition Facts : Calories 288.6 calories, Carbohydrate 40.6 g, Cholesterol 10.4 mg, Fat 13.1 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 7.2 g, Sodium 104.6 mg, Sugar 17.3 g
SYRUP SUET PUDDING
Steps:
- Sift the self-raising flour and salt into a large mixing bowl Add shredded suet and half the flour's quantity and mix it into the flour using the blade of a knife. When it's evenly blended, add a few drops of cold water and start to mix with the knife. continue adding drops of water until it begins to get really sticky and dough like. Bring it all together with your hands until you have a nice smooth elastic dough, which leaves the bowl clean. Suet pastry always needs more water, so if it is still a bit dry just go on adding water a few drops at a time. On a lightly floured surface, cut away a 1/4 of it for the lid. Roll out the remaining with a floured rolling pin, until you have a fairly thick circle about 13 inches in diameter. As long as you roll backwards and forwards, not side to side, it will roll out into a round shape. Line a greased, 2 pint pudding basin with the pastry. You need to press the pastry into the bowl, pressing it well all around and reinforcing any thin areas, especially at the bottom. Add the filling of your choice then roll out the pastry lid, dampen its edges and put it in position on the pudding. Seal well (egg yolk if you wish), then cover with a double sheet of foil, pleated in the centre to allow room for expansion while cooking. Tie it with string to make a handle so that you can lift it out. in a large pan of boiling water going half way up the Basin. Steam for 5 hours over a low heat, top up water when needed.
Tips for Making the Perfect Suet Pudding:
- Use Fresh Ingredients: The quality of your ingredients will greatly impact the final product. Use fresh, high-quality suet, flour, and spices for the best flavor.
- Measure Ingredients Accurately: Baking is a precise science, so it's essential to measure your ingredients accurately. Use a kitchen scale for the most accurate results.
- Don't Overmix the Batter: Overmixing the batter can result in a tough, dense pudding. Mix the batter until it is just combined, then stop.
- Use a Steamer or Colander: Steaming the pudding is the traditional method of cooking, and it results in a moist, fluffy pudding. If you don't have a steamer, you can use a colander placed over a pot of boiling water.
- Serve the Pudding Warm: Suet pudding is best served warm, with a dollop of custard or whipped cream.
Conclusion:
Suet pudding is a classic British dish that is perfect for a cold winter day. It is a rich, moist, and flavorful pudding that is sure to please everyone at the table. With the tips in this article, you can easily make a delicious suet pudding at home.
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