This is the recipe that was on our Christmas plates every year growing up. My sister always made it and we referred to it as "heart attack on a plate" but it was always served warm with the meat entree.The only difference was it had lots of cinnamon and clove in it and was steamed in a muslin cloth in a kettle. Our recipe called for one cup of fine ground suet, which the meatcutter can do for you. We did not make a sauce for this as it makes its own sauce. This is the first time I have ever seen this recipe in print anywhere.
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This is the recipe that was on our Christmas plates every year growing up. My sister always...