Suet Pudding No. 2

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • 1 pint flour
  • 1 cup suet
  • 2 eggs
  • 4 tablespoons baking powder
  • Cold water
  • 1 cup raisins
  • ¼ teaspoon salt
  • 1 cup brown sugar
  • 1 cup currants


Mix the flour, baking powder and salt; add finely chopped suet and rub it into the flour with the tips of the fingers. Add the eggs, well beaten, and the sugar. Seed, and cut the raisins in halves, clean the currants by sprinkling them with flour and rubbing between the hands. Flour the fruit and add to other ingredients with enough water to form a dough. Grease a mould or several cups. Fill ¾ full and cover with greased paper. Put them into a kettle of boiling water on a trivet; the water should half cover the cups. Cover the kettle and steam 2 hours if in a mould, and 1 hour if in cups. Serve on a hot dish with a sauce. Baking powder boxes are convenient to use for moulds. Tie the covers on tightly.