• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Suet Pudding W/ Spicy Butter Sauce

  • Recipe Submitted by on

Category: Desserts

 Ingredients List

  • 2 1/2 c Flour
  • 1 ts Soda
  • 1 ts Ground cinnamon
  • 1 ts Ground cloves
  • 1/2 ts Salt
  • 1 c Ground suet
  • 1 c Firmly packed brown sugar
  • 1 c Buttermilk
  • 1 c Raisins
  • 1 c Chopped nuts
  • ---Spicy Butter Sauce---
  • 2/3 c Sugar
  • 1 1/2 tb Cornstarch
  • 1 c Water
  • 1/4 c Butter
  • 1/2 ts Nutmeg
  • 1/4 ts Cinnamon
  • 1 ts Vanilla


Mix flour with soda, spices, suet, salt and sugar. Stir buttermilk into dry
ingredients; add raisins and nuts and stir until thoroughly combined. Spoon
mixture into 2 greased 1 lb coffee cans or a 2 qt pudding mold; cover with
greased aluminum foil. Place on trivet or rack in large kettle or Dutch
oven; add enough boiling water to come halfway up[ side of can or mold.
Steam (the water in the kettle should be bubbling), kettle covered, 3 hours
or until wooden pick comes out clean. Remove coffee cans or mold from
eater. Let stand about 10 mins. With a knife, loosen pudding around edge of
can, turn out of cans. Serve warm with the Spicy Butter Sauce.

Spicy Butter Sauce: Combine sugar and cornstarch in small saucepan, stir in
water. Cook over medium heat, stirring constantly, until thick and bubbly.
Add butter, spices and vanilla; blend well. Serve hot. Makes about 1 1/2

Tootie Notes: This recipe is about 100 years old. I think it was probably a
common dish of my Grandmother's era. This dish keeps in the refrigerator
for at least a week and freezes very well. To heat: Put in top of double
boiler and heat over boiling water.The sauce is smooth and spicy and serve

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