This is something I recall my grandmother making for Christmas, something my mother used to make, and something I’m currently creating for our Christmas celebration.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 7 |
| Yield: | 6 to 8 servings |
Ingredients
- 1 cup chopped suet
- 1 cup raisins
- 1 cup dark corn syrup
- 1 cup water
- 1 teaspoon baking soda
- 2 teaspoons salt, divided
- ½ teaspoon nutmeg
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 2 cups milk
- 1 tablespoon butter
- 1 cup white sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
Instructions
- 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 | 798 kcal |
| Carbohydrate | 125 g |
| Cholesterol | 29 mg |
| Dietary Fiber | 2 g |
| Protein | 9 g |
| Saturated Fat | 17 g |
| Sodium | 1015 mg |
| Sugars | 45 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
This looks exactly like what my grandmother used to make every year for Christmas. I haven’t had it in over 50 years. I want to make it myself. You mentioned a steamer. How did you go about doing that?
This is a delicious recipe. The milk sauce is perfect and would work as a topping for sippet, biscuit, cobbler, pie, just about anything.
This is a good recipe but I found it salty.
My Grandma Erma used to make this when I was younger and I haven’t had it in years! I was excited to find this recipe and set out to make it! It’s delicious and tastes just like I remember! I will say that I have never steamed a pudding before so I thought the directions were a little vague in that area. Thanks to You Tube I was able to brush up on steaming a pudding! There was no time listed for the steaming but 2 hours seemed to do the trick for me. I will make this again! The sauce is amazing as well!
Very close to my Grandmother’s pudding. The sauce she made for it was 1cup water,1cup sugar,1/2cup butter or margarine. Boil & thicken with either 2 Tablespoons flour or cornstarch. Add 2 Tablespoons vinegar, 1 teaspoon vanilla & nutmeg to taste. Serve sauce just warmed.Sauce also good over warm gengerbread.
Our family has a long-held tradition. Suet pudding is served after Christmas dinner. Just before serving, apricot or peach brandy is dribbled onto the pudding. The lights are dimmed, the pudding is lit with a match and the family enjoys a short show of blue flames before the lights come back on and the pudding is served with cream sauce, as described in the recipe. There is no set amount of brandy in the recipe I was given. A little goes a long way!
My grandmother also made this and I am a great granny now. It is delicious except she made a sauce using 2 c. water–2 Tbl.corn starch, 1/2 c. sugar– and either a couple of Tbl. whiskey or 1 tsp. vanilla. Christal
I have been looking for a receipe to make Suet Pudding for some time and this receipe looks just like what my grandmother would make for Christmas Dinner when I was young. I just want to thank-you for sharing, now once again I will beable to enjoy and can pass on to my grandchildren.