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.

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Recipe Summary

prep:
10 mins
cook:
2 hrs
total:
2 hrs 10 mins
Servings:
15
Yield:
15 servings
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Sour the milk by adding the lemon juice.

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  • 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

289 calories; protein 2.9g 6% DV; carbohydrates 40.6g 13% DV; fat 13.1g 20% DV; cholesterol 10.4mg 4% DV; sodium 104.6mg 4% DV. Full Nutrition
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Reviews (10)

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Most helpful positive review

Rating: 5 stars
11/21/2005
This recipe is very close to one that my family has always enjoyed.It really is delicious.For those who find it difficult to use the suet try substituting applesauce.It tastes the same without the health hazards. Read More
(53)
11 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
11/20/2005
This recipe is very close to one that my family has always enjoyed.It really is delicious.For those who find it difficult to use the suet try substituting applesauce.It tastes the same without the health hazards. Read More
(53)
Rating: 5 stars
12/26/2006
Very similar to a recipe that has been a holiday tradition for years. The applesauce is a great idea and delivered the same great taste. For a little different sauce try creating a lemon butter sauce to pour over the top. Read More
(32)
Rating: 4 stars
10/23/2008
Our family has been making a similer recipe since the early 1900's based on an old Scottish traidition. For those who are unsure Suet is a specific fat which is typically discarded at the butcher. If you request it they will typically give it to you several pounds for under a dollar. Only major difference is after refridgerating the loaf we slice it and fry it for breakfast with eggs. Overall it tastes a lot like Cinnamon Raisen bread...:-) Read More
(29)
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Rating: 5 stars
10/29/2012
I love that this recipe calls for actual molasses. As for the suet if the suet comes from grass-fed beef fed on pesticide-free grass you're safe from the toxins that reside in the fats of animals. My grandmother used to make this for all our holiday meals. It was delicious! Read More
(16)
Rating: 5 stars
12/28/2009
I added citron peel currants and candied cherries and substituted apple sauce for the suet. YUM! Very good with "Hardly Hard Sauce." Read More
(15)
Rating: 4 stars
11/05/2012
This is the recipe that was on our Christmas plates every year growing up. My sister always made it and we referred to it as "heart attack on a plate" but it was always served warm with the meat entree.The only difference was it had lots of cinnamon and clove in it and was steamed in a muslin cloth in a kettle. Our recipe called for one cup of fine ground suet which the meatcutter can do for you. We did not make a sauce for this as it makes its own sauce. This is the first time I have ever seen this recipe in print anywhere. Read More
(8)
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Rating: 5 stars
10/12/2012
This is Christmas! Every year my Mother use to bake this for my scotish father. I made this last night because I still have the cast iron mold pan my Mother used. It was fantastic!! The only thing differnt was my Mother added a brandy sauce that was lit at the table. Read More
(8)
Rating: 5 stars
11/17/2012
Great recipe In Australia we can buy dessicated suet in packets from the supermarkets. Makes it easier. Read More
(5)
Rating: 5 stars
03/09/2013
This recipes brings back Christmas in England. My mother and grandmother always made this for Christmas dinner. After wonderful roast beef and Yorkshire pudding dinner there was still room for this old fashioned dessert. Oh my it!s good. Read More
(2)
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