Baked Suet Pudding. Economical and Wholesome

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

To a pound of flour, add by degrees six ounces of finely chopped suet, four eggs, together with as much milk as will make a firm batter. Beat all together hard, until the last moment before placing it in the oven. Pour it into a buttered dish, and bake. Serve as soon as done, with plain syrup, or butter and sugar sauce.