Suet Pudding Recipe

Name: Suet Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 3 cups flour; 1 teaspoon baking soda; 1 1/2 teaspoons salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1/2 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; 1 cup finely chopped kidney suet (membranes removed); 1 cup molasses; 1 cup milk; 1 1/2 cups seeded muscat raisins, floured

Servings: persons

3 cups flour
1 teaspoon baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 cup finely chopped kidney suet (membranes removed)
1 cup molasses
1 cup milk
1 1/2 cups seeded muscat raisins, floured

1
Sift together into a bowl the flour, baking soda, salt, cinnamon, clove, ginger and nutmeg.
2
Add the suet, molasses, milk and raisins and mix thoroughly.
3
Pack the mixture into a buttered pudding mold or suitable bowl and steam for 3 hours.
4
(A steamer can be made of any deep, coverable pot: simply put some mason jar screw bands in the bottom, stand the mold on them and add water until it comes halfway up the mold.
5
Cover and steam.)
6
Serve with hard sauce.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups flour, 1 teaspoon baking soda, 1 1/2 teaspoons salt, 1 teaspoon ground cinnamon, and more.

Yes, Suet Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Suet Pudding

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