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Suet Pudding

I remember my grandmother making this suet pudding for Christmas, and my mother used to make it. Now I make it every year for our Christmas celebration.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course lunch/dinner
Cuisine british
Servings 8 people
Calories 4627.7 kcal

Equipment

  • 1 Large Mixing Bowl
  • 1 Double Boiler or Steamer Pot Requires a heatproof pudding basin with a lid.
  • 1 Medium Saucepan
  • 1 Whisk
  • 1 Toothpicks For testing pudding doneness.

Ingredients
  

Main

  • 3 cups all-purpose flour
  • 1 cup chopped suet
  • 1 cup raisins
  • 1 cup dark corn syrup
  • 1 cup water
  • 2 teaspoons salt divided
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • 2 cups milk
  • 1 cup white sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract

Instructions
 

  • Combine flour, suet, raisins, corn syrup, water, 1 teaspoon salt, baking soda, cinnamon, baking powder, nutmeg, and cloves in a large bowl; mix until well combined.
  • Transfer pudding batter into a large mold or double boiler and steam over 1 inch of hot, but not boiling, water. Steam until a toothpick inserted comes out clean, about 1 to 1 ½ hours.
  • To make the sauce: Combine milk, sugar, cornstarch, butter, and remaining 1 teaspoon salt in a medium saucepan. Warm over medium heat, stirring constantly until mixture thickens; stir in vanilla extract.
  • Serve pudding warm topped with warm sauce.

Notes

For a richer flavor profile, consider soaking the raisins in a tablespoon of brandy or rum overnight before incorporating them into the batter. When steaming, ensure the water in the double boiler or steamer pot is consistently simmering, not vigorously boiling, to prevent the pudding from cracking or becoming dense. A well-greased pudding basin with a secure lid is crucial for even cooking and easy removal. The sauce requires constant stirring over medium heat; use a whisk to prevent lumps and achieve a smooth, velvety consistency. Serve the pudding immediately after steaming, while still warm, for the best texture and aroma. Leftover pudding can be gently reheated by steaming or in a microwave, and the sauce can be warmed separately.