West Virginia Centennial Cook Book, Supplement · 1964
Grandmother's Suet Pudding
From Mrs. Tim Babcock, Governor's Mansion, of Helena, Montana.
- CourseDesserts
- Time2–2½ hours (steamed)
- MakesServes 10
- Ingredients13
- Steps6
Ingredients Tick as you go
Method
Tap a step to mark it done.
Step 1: Sift together flour, baking powder, soda, salt, cinnamon, cloves and nutmeg.
Step 2: Add suet, nuts and raisins.
Step 3: Combine egg, milk and molasses; add to the flour mixture and stir only until the dry ingredients are moistened.
Step 4: Pour into a well-greased 2-quart mold, bowl or casserole. Cover tightly with a lid or aluminum foil.
Step 5: Place on a rack in a large steamer and cover tightly.
Step 6: Steam 2 to 2½ hours, adding more water during steaming if necessary.
From the cook
May be frozen and reheated.
What we changed or couldn’t read (3)
- Cloves read "1/2 ground cloves" with no unit; ½ tsp. is a best guess.
- Steaming time reads "2-22 hours"; taken as 2 to 2½ hours.
- Titled "Grandmothers Suet Pudding" in the source.