Suet Pudding. Mrs. P. O. Sharpless. Recipe

History of Suet Pudding:

Suet pudding is a traditional British dessert that has been enjoyed for centuries. Its origins can be traced back to medieval times when suet, the hard white fat found around the kidneys and loins of beef and mutton, was a common cooking ingredient. Suet was highly prized due to its long shelf life and high calorific value, making it an excellent source of energy for hardworking laborers.

Over time, suet pudding evolved into a sweet treat by adding ingredients like sugar, spices, and dried fruits. It became a favorite dish during the colder months, particularly around Christmas time, when warm and comforting desserts were highly sought after.

Fun Facts about Suet Pudding:

1. Traditional suet pudding is typically steamed rather than baked, creating a moist and tender texture.
2. Suet gives the pudding a rich and buttery flavor, making it a perfect indulgence for those with a sweet tooth.
3. Suet pudding can be traced back to the Middle Ages, making it a longstanding and cherished dessert in British cuisine.
4. This dessert was often enjoyed by sailors on long sea voyages due to its ability to stay fresh for extended periods without refrigeration.

Now, let's delve into the recipe for making Mrs. P. O. Sharpless' Suet Pudding:

Ingredients:
- 1 ½ cups suet, chopped very fine and mixed thoroughly with three cups of flour
- 1 tablespoonful of cinnamon
- 1 cup molasses or sugar
- 1 cup sour milk
- 1 rounded teaspoonful of soda
- 1 large cupful of seeded raisins
- ½ cup currants

Instructions:
1. In a large bowl, combine the chopped suet with three cups of flour. Mix them thoroughly until well-combined.
2. If you are using sugar, add it to the flour and suet mixture. If you are using molasses, mix it with the sour milk.
3. Dissolve the rounded teaspoonful of soda in the sour milk (if using molasses) and mix well.
4. Gradually add the sour milk mixture to the suet and flour mixture. Stir until a smooth batter forms.
5. Stir in the cinnamon to enhance the flavor of the pudding.
6. Finally, add the seeded raisins and currants to the batter, ensuring they are evenly distributed.
7. Grease a pudding basin or mold and pour the batter into it, leaving some room for the pudding to rise during steaming.
8. Cover the basin with a lid or a layer of greased parchment paper with a pleat in it to allow for expansion.
9. Place the basin in a large saucepan filled with boiling water, ensuring the water reaches halfway up the sides of the basin.
10. Cover the saucepan with a lid and steam the pudding for at least two hours, adding more boiling water as necessary to keep the water level consistent.
11. Once steamed, carefully remove the pudding from the saucepan and let it cool slightly before turning it out onto a serving plate.
12. Serve the suet pudding warm with your favorite accompaniment, such as custard, whipped cream, or a drizzle of caramel sauce.

Similar Recipe Dishes:

1. Spotted Dick: Another popular British steamed pudding made with suet, flour, sugar, currants, and often flavored with lemon zest. It is typically served with custard sauce.
2. Treacle Pudding: A sticky and sweet suet pudding flavored with treacle (or golden syrup) and often served with hot custard or vanilla ice cream.
3. Jam Roly-Poly: This classic British dessert consists of a suet pastry rolled with a layer of jam and steamed until tender. It is usually served with custard or cream.

These delightful suet pudding variations are cherished classics in British cuisine and continue to be enjoyed by people around the world.