Suet Pudding Recipe

Recipe: Suet Pudding

History and Fun Facts
Suet pudding is a classic British dessert that has been enjoyed for centuries. It is believed to have originated in the Middle Ages when it was known as "pottage," a savory dish made with meat and vegetables. Over time, the dish evolved into a sweet pudding, often made with suet, a type of fat found around the kidneys of animals.

Suet pudding gained popularity during the 18th and 19th centuries when suet became more readily available. It was a staple dessert in British households during this time, especially during the winter months, as it was a hearty and filling dish.

The use of suet in this recipe gives the pudding its unique texture and flavor. Suet is a versatile ingredient that has been used in various traditional British dishes, including Christmas pudding and mincemeat. It provides a rich, moist, and tender texture to the pudding when cooked.

Interesting Fact: In the Victorian era, suet puddings were usually steamed in a cloth and hung from a hook in the kitchen. It was believed that letting the pudding swing freely while steaming would result in a lighter and more evenly cooked dessert.

Recipe:

Ingredients:
- 1 cup suet, chopped fine
- 1 cup sugar
- 1 cup sweet milk
- 2 eggs
- 1 teaspoon cinnamon
- 1 cup raisins
- 1 cup currants
- 3 cups flour, sifted with 2 teaspoons baking powder

Instructions:
1. In a large mixing bowl, combine the suet, sugar, sweet milk, eggs, and cinnamon. Mix well until all the ingredients are thoroughly combined.

2. Add the raisins and currants to the mixture and stir until they are evenly distributed.

3. In a separate bowl, sift together the flour and baking powder. Gradually add the flour mixture to the suet mixture, stirring well after each addition. Continue mixing until a thick batter forms.

4. Grease three empty 1-pound baking powder cans with a thin layer of butter or cooking spray. Fill the cans with the pudding batter, leaving some room for the pudding to expand while cooking.

5. Prepare a steamer by filling it halfway with water. Place the cans of pudding in the steamer, ensuring they are securely upright. Steam the puddings for 2-1/2 hours, maintaining a steady heat throughout the cooking process.

6. After steaming, carefully remove the cans from the steamer. Preheat the oven to 350°F (175°C). Carefully remove the puddings from the cans and place them on a baking sheet.

7. Bake the puddings in the preheated oven for an additional 2-3 minutes. This quick baking step helps to set the outside of the puddings, giving them a slightly crisp texture.

8. Remove the pudding from the oven and let it cool for a few minutes. Serve the suet pudding warm with your favorite accompaniments, such as custard sauce or vanilla ice cream.

Note: If you want to prepare the suet puddings in advance, you can steam them and then reheat before serving. Simply place the steamed puddings in a steamer for a short time until heated through.

Similar Recipe Dishes:
- Spotted Dick: A variation of suet pudding that gained popularity in Britain. It is made with suet, sugar, flour, raisins, and mixed spices, often served with custard.

- Jam Roly-Poly: Another traditional British dessert that consists of suet pastry spread with jam, rolled up, and steamed or baked until cooked. It is often served with custard or cream.

- Apple Dumplings: A classic American dessert similar to suet pudding, but with a fruit filling. Apples are wrapped in a pastry dough, then baked or steamed until tender. They are often served with a sweet sauce or vanilla ice cream.

These suet-based desserts are comforting and full of flavor, perfect for chilly evenings or special occasions. Give this suet pudding recipe a try and enjoy a taste of British culinary history!