Suet pudding
H.B.C. Plum Pudding
When I was growing up my grandmother, on my moms
side, would
make suet pudding every year. She would steam it by putting the pudding in a
glass casserole dish with a lid. This she would place inside a cast iron dutch
oven.
The dish would set on a trivet in the dutch oven. Hot water was added just 2in.
below the dish. The lid was placed on the dutch oven. The dutch oven was placed
on the wood stove. Hot water would be added as it went down. This would cook for
about three hours. A lemon sauce was served over the sliced pudding.
Bradford Anger had his own recipe that he made in the bush. This was called
Hudson's Bay Company plum pudding or H.B.C. plum pudding. He would place the
pudding in a
clean cotton bag. The bag was put in hot water, wrung out then floured. The
batter was then added,
it was tied at the top and then placed in boiling water for three hours.
A simpler way to do the same thing is to buy calico (unbleached Musllin) and cut
out two 2' square cloths. Boil them in water for 20 min before using to cook,
(dump this water) double them single will also work.
Then wring out, flour the top cloth, pour the batter in the center and bring the
sides up, tie them at the top. Tie a loop in the top. This way a stick can be
used to pull the bag out of the water. Now boil the whole thing for three hours.
Turn the bag so the fruit does not settle.
This is a great pudding to make if you find yourself in the woods on Christmas
or
Thanksgiving.
Mix at home:
4 cups flour
4 tsp baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg
1 cup brown sugar
1/2 cup white sugar
1/4 cup fine grated peel from orange and lemon
2 cups raisins
1 cup dry cranberries
4 tbsp egg White powder or egg powder
6 tbsp milk powder
1/4 tsp lemon aid powder with no sager added
in the woods add 2 cups minced beef suet (you can use 2 cups Crisco or lard in
place of suet)
add water to make a cake batter.
Now place in the cloth as outlined and boil for three hours. Pull this out and
let
the water drip out then place bag in cold water briefly and serve with lemon
sauce.
lemon sauce
INGREDIENTS:
1/2 cup granulated sugar
1 tbsp cornstarch
1/4 tsp salt
1 cup boiling water
1 tbsp finely grated lemon peel
2 tblsp fresh lemon juice or lemon aid no sugar added powder
2 tblsp butter
PREPARATION:
In a saucepan, combine sugar, cornstarch ,salt and lemon. Add boiling water.
Cook, stirring constantly, until mixture is thick and clear. Stir in lemon
peel,and butter. Serve warm over pudding.
Grandmas suet pudding recipe
Suet Pudding
1 cup finely chopped suet
11/2 tsp salt
1 cup molasses
1/2 tsp Ginger
1 cup milk
1/2 tsp Clove
3 cups flour
1/2 tsp Nutmeg
1 tsp soda
1 tsp cinnamon
Mix and sift dry ingredients. Add molasses and milk to suet; combine mixtures.
Turn into buttered mold, cover, and steam three hours; serve with lemon sauce
Raisins and currants may be added.