Recipes > Desserts > Puddings > Plum and Suet Puddings > Suet Pudding

Suet Pudding


  • 1 cupful of molasses
  • 1 teaspoonful of soda
  • 1 cupful of milk
  • 3 1/2 cupfuls of flour
  • 1 cupful of stoned raisins
  • 1 cupful of suet, chopped fine
  • 1 teaspoonful of salt


Mix the salt, flour, and suet together. Mix the molasses and milk; add the soda and then as much of the flour mixture as will make a stiff batter (not dough), then add the raisins floured, and fill a covered pudding-mold half full; steam for three hours. Serve with foamy, wine, or brandy sauce.


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The Century Cook Book (1901).

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