Suet Pudding No. 1

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 1 cup suet, chopped fine
  • 1 cup molasses
  • 1 cup bread crumbs
  • ½ cup sweet or Sour milk
  • cup flour
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 teaspoon soda
  • 1 cup raisins, seeded currants, or any preserved fruit


Add soda to milk, and mix well with the other ingredients Turn in to well greased pudding mould, cups, or baking powder cans. Cover closely with greased paper or the fitted covers. Tie down the covers. Put into a kettle of boiling water on a rack or trivet; the water should half cover the cups. Cover kettle and steam 3 hours, if in a mould or 1 hour if in cups. Turn out of moulds and serve on a hot dish with any desired pudding sauce.