Grandma Dickey's Suet Pudding*
3 cups flour
2 cups beef kidney suet, finely chopped
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon allspice
1 cup apple, chopped
1 cup raisins
1 cup currants
1 cup Karo, light or dark
1 cup cold water
1/2 cup nuts (optional, ed.)
2 cups beef kidney suet, finely chopped
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon allspice
1 cup apple, chopped
1 cup raisins
1 cup currants
1 cup Karo, light or dark
1 cup cold water
1/2 cup nuts (optional, ed.)
Sift dry ingredients together.
Mix the remaining ingredients to dry mixture.
Steam in greased steamer pan at least 3 hours.
Serve with vanilla or lemon sauce (below).
Mix the remaining ingredients to dry mixture.
Steam in greased steamer pan at least 3 hours.
Serve with vanilla or lemon sauce (below).
*Historical Note: Suet Pudding, also known as Steamed or Figgy Pudding, is English in origin. Richard C. Dickey's mother, Rebecca Brown, passed this recipe on to her daughter-in-law, Anna Hyduk Dickey. ed.
Vanilla Sauce (for Suet Pudding)
2 cups sugar
4 tablespoons cornstarch
1/2 teaspoon salt
2 teaspoons vanilla
4 tablespoons butter*
4 tablespoons cornstarch
1/2 teaspoon salt
2 teaspoons vanilla
4 tablespoons butter*
Mix together sugar, cornstarch, and salt.
Add 4 cups boiling water and cook over medium heat for 5 minutes.
Add vanilla and butter*.
*Butter is a MUST for this.
Add 4 cups boiling water and cook over medium heat for 5 minutes.
Add vanilla and butter*.
*Butter is a MUST for this.
"I add rum also to desired flavor."
Lemon Sauce (for Suet Pudding)
2 cups sugar
2 tablespoons cornstarch
1/4 teaspoon salt
4 tablespoons butter
4 tablespoons lemon juice
1 teaspoon grated lemon rind
2 tablespoons cornstarch
1/4 teaspoon salt
4 tablespoons butter
4 tablespoons lemon juice
1 teaspoon grated lemon rind
Mix together sugar, cornstarch, and salt.
Gradually add 2 cups boiling water, beating constantly.
Cook 5 minutes.
Add butter, lemon juice and rind.
Gradually add 2 cups boiling water, beating constantly.
Cook 5 minutes.
Add butter, lemon juice and rind.
"No one will ever settle the debate over which sauce should be served with Suet Pudding -- vanilla or lemon. To please everyone, here are both recipes."