Free Recipe Suet Pudding W/ Spicy Butter Sauce
Recipe Type: D Recipes
Recipe Preparation: boil
Cooking Ingredients for Suet Pudding W/ Spicy Butter Sauce Recipe
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
Suet Pudding W/ Spicy Butter Sauce Preparation
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 cups. 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 hot. Recipe by: Grandmother-Eugenie Odom Posted to TNT – Prodigy”s Recipe Exchange Newsletter by LVFG53A@prodigy.com (MRS IRA M DENNIS) on Nov 11, 1997
Cooking Temperature:
Recipe Serves: 12
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