Food Cooked in a Pillowcase? Suet Pudding Recipe

Nope! She was opening up the tied off neck of a cotton bag to taste test the gooey gray mass that resided in the “pillow” case interior, while trying to not burn her fingers on the heated bag or boiling water. Lying on the kitchen counter next to the stove, I spied a recipe card. Written across the top was “Mom’s Suet Pudding” (meaning this recipe had originally come from my gramma’s recipe box). The ingredients read like HEART ATTACK CITY…flour, white sugar, rendered lard (suet) and spices! The hard sauce topping at the bottom of the card was a minor footnote, a witness to hard times and hard scrabble living.

________________________________________
The first printed evidence of the phrase “spotted dick” or suet pudding as it relates to food, is attributed to Alexis Soyer, the chef of London’s illustrious Reform Club, 1849.
Servings |
|
- 1 cup White Sugar Granulated
- 1 cup Suet grind
- 1 cup Buttermilk
- 1 tsp Salt
- 3 cups White Flour
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 cup Dates or Currants, Sultanas chopped
- 1 cup Nuts chopped
Ingredients
Basic Ingredients
*My Additions
|
|
- Mix all ingredients together in large bowl.
- Scoop into woven white cotton bag. (Do not use dyed cotton fabric.)
- Tie the neck of bag tightly closed with string.
- Cook in pot of boiling H20 – hot water bath that covers entire bag – 3 hours.
- Optional – Serve with hard sauce topping
- or puddle the pudding into bowls of cream. Garnish with fruit bits.
Ingredients
|
|
- Mix all ingredients together until smooth. In a large pan heat 1 quart milk until bubbly.
- Stir in the above ingredients and continue to stir until thickened. Pour hot sauce over suet
- pudding in a large bowl. Garnish with nuts and fruit bits.
ITEMS WE USED TO MAKE THIS RECIPE
Divine, decadent treat fondly remembered from childhood!
Awesome post! I can only imagine what it tastes like…