Recipe by Susan Rigsby
"I have never used this recipe but I recently inherited my grandmother's recipe collection. She cooked desserts for a restaurant in the 30's and later cooked desserts from her home by special requests."
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egg white, beaten
vanilla extract to taste
This recipe is very close to one that my family has always enjoyed.It really is delicious.For those who find it difficult to use the suet,try substituting applesauce.It tastes the same,without the health hazards.
Our family has been making a similer recipe since the early 1900's based on an old Scottish traidition. For those who are unsure, Suet is a specific fat which is typically discarded at the butcher. If you request it, they will typically give it to you several pounds for under a dollar.
Only major difference is after refridgerating the loaf, we slice it and fry it for breakfast with eggs. Overall it tastes a lot like Cinnamon Raisen bread... :-)
Very similar to a recipe that has been a holiday tradition for years. The applesauce is a great idea and delivered the same great taste. For a little different sauce, try creating a lemon butter sauce to pour over the top.
I love that this recipe calls for actual molasses. As for the suet, if the suet comes from grass-fed beef fed on pesticide-free grass, you're safe from the toxins that reside in the fats of animals.
My grandmother used to make this for all our holiday meals. It was delicious!
I added citron peel, currants and candied cherries and substituted apple sauce for the suet. YUM! Very good with "Hardly Hard Sauce."
This is Christmas! Every year my Mother use to bake this for my scotish father. I made this last night because I still have the cast iron mold pan my Mother used. It was fantastic !! The only thing differnt was my Mother added a brandy sauce that was lit at the table.
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.
Great recipe In Australia we can buy dessicated suet in packets from the supermarkets. Makes it easier.
* Percent Daily Values are based on a 2,000 calorie diet.
Grandma's Suet Pudding
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 118
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