Suet Pudding

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Take a cupful of chopped suet, half a cup of molasses, one cup of raisins chopped, a teaspoonful of powdered cloves and cinnamon, one-half cup of sugar, two eggs well beaten, half a cup of sweet milk, a little salt, and two teaspoonfuls of yeastpowder. Stir in flour until it is a thick batter; flour a cloth, and pour in the mixture, leaving room to swell. Boil two hours.